Ingredients

• bell peppers - 4
• quinoa - 1 cup
• vegetable broth - 2 cups
• olive oil - 2 tablespoons
• onion - 1, diced
• garlic - 2 cloves, minced
• black beans - 1 can (15 oz), drained and rinsed
• corn kernels - 1 cup
• tomato paste - 2 tablespoons
• ground cumin - 1 teaspoon
• chili powder - 1 teaspoon
• salt - to taste
• black pepper - to taste
• cilantro - ¼ cup, chopped
• lime - 1, juiced
• shredded cheese - 1 cup (optional)

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cut the tops off the bell peppers and remove the seeds and membranes.

3. 3.

   In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes until the quinoa is cooked.

4. 4.

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

5. 5.

   Stir in the black beans, corn, cooked quinoa, tomato paste, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes.

6. 6.

   Remove from heat and stir in cilantro and lime juice.

7. 7.

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

8. 8.

   Cover with foil and bake for 30 minutes.

9. 9.

   Remove the foil, sprinkle with cheese (if using), and bake for an additional 10 minutes until the cheese is melted and golden.

10. 10.

    Serve hot and enjoy!

Nutritional Facts