Stuffed Bell Peppers with Quinoa

Ingredients

• •4 large bell peppers (any color)
• •1 cup quinoa
• •2 cups vegetable broth
• •1 can (15 oz) black beans, rinsed and drained
• •1 cup corn (fresh or frozen)
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tsp cumin
• •1 tsp chili powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1 cup diced tomatoes (fresh or canned)
• •1/2 cup shredded cheese (optional, for topping)
• •2 tbsp olive oil
• •Fresh cilantro (for garnish, optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

3. 3

   In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.

4. 4

   In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened, about 3-4 minutes.

5. 5

   Add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for another 5 minutes.

6. 6

   Combine the cooked quinoa with the vegetable mixture, mixing well.

7. 7

   Stuff each bell pepper with the quinoa mixture, packing it in tightly. If using, sprinkle cheese on top of each stuffed pepper.

8. 8

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the peppers are tender and the cheese is melted.