Quinoa & Black Bean Stuffed Peppers

By Peggie

Ingredients

• 4 large bell peppers, tops cut off; seeds and membrane removed
• 1 (15-ounce) can corn, drained
• 1 cup quinoa 2 cups veggie broth
• 2 tsp. olive oil
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 1/2 cup fresh cilantro, chopped
• 2 tsp. dried cumin
• 1 tsp. dried oregano
• 1/2 tsp. sweet paprika
• 1/4 tsp. ground black pepper
• 1/8 tsp. salt, more or less to taste
• 1 small red pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chilies, drained
• Juice of 1 lime
• 1/4 cup cheddar cheese, shredded

Preparation

Step 1

Cook quinoa according to package directions using veggie broth in place of water.

While the quinoa cooks, heat a skillet over medium-high heat.

Add the corn and allow it to brown evenly, watching carefully so as not to burn it. Spoon into a bowl and set aside.

Preheat oven to 375 degrees.

Heat the olive oil in the skillet.

Cook the onions and garlic until they are fragrant and begin to soften.

Add the diced red pepper, two tablespoons cilantro, cumin, oregano and paprika, salt and pepper, and stir to combine.

Stir in the black beans, tomatoes, green chilies, cooked quinoa, and lime juice and remove from heat.

Place the peppers into a deep baking dish and divide the filling evenly between the bell peppers.

Top each with the cheese and remaining cilantro.

Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for an additional 5-10 minutes until the cheese is browned and the peppers are tender.