Ingredients

• Bell peppers - 4 large
• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Tomato - 1 large, diced
• Black beans - 1 can (15 oz), drained and rinsed
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - ½ teaspoon
• Black pepper - ¼ teaspoon
• Fresh cilantro - ¼ cup, chopped
• Lime juice - 1 tablespoon
• Cheese - ½ cup, shredded (optional)

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cook quinoa in vegetable broth according to package instructions.

3. 3.

   While quinoa is cooking, prepare bell peppers by cutting off the tops and removing seeds.

4. 4.

   Heat olive oil in a skillet over medium heat.

5. 5.

   Add onion and garlic, sauté until softened, about 3 minutes.

6. 6.

   Stir in zucchini and cook for another 2 minutes.

7. 7.

   Add tomato, black beans, cumin, chili powder, salt, and black pepper to the skillet.

8. 8.

   Cook until vegetables are tender, about 5 minutes.

9. 9.

   Combine the cooked quinoa with the vegetable mixture.

10. 10.

    Stir in cilantro and lime juice.

11. 11.

    Stuff each bell pepper with the quinoa mixture.

12. 12.

    Place stuffed peppers in a baking dish and cover with foil.

13. 13.

    Bake for 30 minutes.

14. 14.

    Remove foil, sprinkle cheese on top if using, and bake for another 10 minutes until cheese is melted.

15. 15.

    Serve warm.

Nutritional Facts