Ingredients

• bell peppers - 4 large
• quinoa - 1 cup
• water - 2 cups
• olive oil - 1 tablespoon
• onion - 1 medium, diced
• garlic cloves - 2, minced
• black beans - 1 can (15 oz), drained and rinsed
• corn kernels - 1 cup
• diced tomatoes - 1 can (14.5 oz)
• ground cumin - 1 teaspoon
• chili powder - 1 teaspoon
• salt - to taste
• black pepper - to taste
• shredded cheese - 1 cup (optional)
• fresh cilantro - for garnish

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Rinse the quinoa under cold water and drain.

3. 3.

   In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed.

4. 4.

   Meanwhile, cut the tops off the bell peppers and remove seeds and membranes.

5. 5.

   In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until onion is translucent.

6. 6.

   Stir in black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, salt, and black pepper. Cook for 5 minutes.

7. 7.

   Stuff each bell pepper with the quinoa mixture and place them in a baking dish.

8. 8.

   If desired, sprinkle shredded cheese on top of each stuffed pepper.

9. 9.

   Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.

10. 10.

    Garnish with fresh cilantro before serving.

Nutritional Facts