Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• •4 large bell peppers (any color)
• •1 cup quinoa, rinsed
• •2 cups vegetable broth
• •1 can (15 oz) black beans, drained and rinsed
• •1 cup corn (frozen or canned)
• •1 tsp cumin
• •1 tsp chili powder
• •1/2 tsp garlic powder
• •1/2 tsp onion powder
• •Salt and pepper to taste
• •1 cup shredded cheese (cheddar or Mexican blend)
• •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 and membranes. Set aside.

3. 3

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

4. 4

   In a large bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper until well combined.

5. 5

   Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

6. 6

   Drizzle olive oil over the stuffed peppers and cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes.

7. 7

   Remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

8. 8

   Remove from the oven, let cool slightly, and garnish with fresh cilantro if desired. Serve warm.