Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 medium bell peppers halved and seeded
• 1 cup quinoa rinsed
• 1 1/2 cups vegetable broth
• 1 can black beans drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 cup diced tomatoes canned or fresh
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro fresh
• 1 cup shredded cheese optional

Instructions

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Place the halved and seeded bell peppers in a baking dish, cut side up.
3. 3 In a medium saucepan, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. 4 In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and black pepper. Mix well to combine.
5. 5 Spoon the quinoa mixture evenly into each bell pepper half.
6. 6 Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
7. 7 Remove the foil, sprinkle the stuffed peppers with cheese, if using, and return to the oven. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. 8 Remove from the oven and let cool slightly. Garnish with chopped cilantro before serving.