Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, any color

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (15-ounce) can black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 cup shredded cheese (cheddar or Monterey Jack)

• Fresh cilantro, for garnish

Directions:

1.  Prepare Quinoa:

   • Preheat the oven to 375°F (190°C). In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.

2. Prepare Peppers:

   • Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.

3. Cook Filling:

   • In a skillet, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for another minute. Stir in black beans, corn, cumin, chili powder, and smoked paprika. Cook for 5 minutes. Add the cooked quinoa and mix well. Season with salt and pepper.

4. Stuff Peppers:

   • Fill each bell pepper with the quinoa mixture. Top with shredded cheese.

5. Bake:

   • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

6. Serve:

   • Garnish with fresh cilantro and serve hot.