Stuffed Bell Peppers with Quinoa Flavorful Delight

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• to taste salt and pepper
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or a good melting cheese)
• for garnish fresh cilantro or parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let cool slightly.
3. While the quinoa cooks, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil and sprinkle with a little salt.
4. In a large mixing bowl, combine the cooked quinoa, black beans, corn, chopped red onion, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and diced tomatoes. Mix until well combined.
5. Stuff each bell pepper with the quinoa mixture, packing them generously to fill each pepper. Top each stuffed pepper with shredded cheese.
6. Place the stuffed peppers upright in a baking dish. If using a bit of water or broth in the bottom of the dish to help steam the peppers, now is the time to add that.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
9. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped cilantro or parsley before serving.