Ingredients:
3 cups raw corn kernels (from about 4 cobs)
1 ½ cup cooked quinoa
1 cup diced tomatoes
1 cup diced, peeled cucumber
½ cup chopped basil
½ cup diced red and yellow peppers
2 medium cloves garlic, pressed or minced
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
1 tablespoon sriracha
1 teaspoon garlic powder
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1 1/4 cups shredded cheese; divided
2-3 Halved Large Peppers
Directions:
Cook your Quinoa and let cool
Cook your halved peppers at 350 degree for ten minutes with a drizzle of olive oil, salt, & pepper.
Prepare your fresh ingredients and add them to a large bowl with the listed spices, hot sauce, oil, vinegar, and cheese
Remove your peppers from the oven and stuff them with the quinoa salad mix.
Cook 15 - 20 minutes at 350 degrees.
Sprinkle on your remaining cheese and cook until melted.
These are yummy served warm or cold.