Stuffed Peppers with Quinoa

Ingredients

• •4 bell peppers (any color)
• •1 cup quinoa
• •2 cups vegetable broth or water
• •1 tablespoon olive oil
• •1 small onion, diced
• •2 cloves garlic, minced
• •1 cup corn (canned or frozen)
• •1 cup black beans (canned, rinsed and drained)
• •1 teaspoon cumin
• •1 teaspoon paprika
• •Salt and pepper to taste
• •1 cup diced tomatoes (fresh or canned)
• •1/2 cup shredded cheese (optional, for topping)
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

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

3. 3

   In a medium saucepan, rinse the quinoa under cold water. Add it to the saucepan with the vegetable broth. Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes or until liquid is absorbed.

4. 4

   In a skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

5. 5

   Stir in corn, black beans, diced tomatoes, cumin, paprika, salt, and pepper. Cook for another 5 minutes, allowing flavors to merge.

6. 6

   Once quinoa is cooked, fluff it with a fork and mix it into the veggie mixture. Stir until well combined.

7. 7

   Spoon the quinoa mixture into each bell pepper, packing it down lightly. If desired, top with shredded cheese.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and cheese is bubbly.