Stuffed Bell Peppers with Quinoa and Black Beans

Instructions

1. 1

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

2. 2

   In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Set aside.

3. 3

   While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil.

4. 4

   In a skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.

5. 5

   In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, chili powder, salt, and pepper. Mix well until everything is combined.

6. 6

   Spoon the quinoa mixture into each bell pepper, packing them tightly. Place the stuffed peppers in a baking dish.

7. 7

   Cover the dish with foil and bake in the preheated oven for 25 minutes.

8. 8

   Remove the foil, sprinkle with shredded cheese, and bake for another 10 minutes or until the cheese is melted and bubbly.

9. 9

   Once done, drizzle with a little olive oil and garnish with fresh cilantro if desired.