Ingredients

• Bell Peppers - 4 large
• Quinoa - 1 cup
• Vegetable Broth - 2 cups
• Black Beans - 1 can (15 oz), drained and rinsed
• Corn - 1 cup, frozen or fresh
• Diced Tomatoes - 1 can (14.5 oz)
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 tsp
• Chili Powder - 1 tsp
• Olive Oil - 2 tbsp
• Salt - to taste
• Pepper - to taste
• Cheese (optional) - 1 cup, shredded

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.

3. 3.

   While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, and sauté until softened.

4. 4.

   Stir in black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for about 5 minutes until heated through.

5. 5.

   Once the quinoa is cooked, combine it with the vegetable mixture in the skillet. Mix well.

6. 6.

   Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

7. 7.

   Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.

8. 8.

   If using, sprinkle shredded cheese on top of the stuffed peppers.

9. 9.

   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to brown the tops.

10. 10.

    Serve warm and enjoy your delicious stuffed bell peppers!