Gluten-Free Quinoa and Black Bean Stuffed Peppers

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the 4 Bell Peppers in half lengthwise. Use a spoon to carefully remove all the seeds and white membranes from the inside of each pepper half.
3. 3Combine the 1 cup Quinoa and 2 cups Vegetable Broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is tender. Let it stand covered for 5 minutes off the heat.
4. 4While the quinoa cooks, finely chop the 0.5 medium Onion and mince the 2 cloves Garlic.
5. 5In a large bowl, combine the cooked quinoa, 1 can Black Beans (drained and rinsed), 1 cup Corn Kernels, the chopped onion, minced garlic, 1 tablespoon Chili Powder, and 0.5 teaspoon Cumin. Stir everything together until well mixed.
6. 6Carefully spoon the quinoa and black bean mixture evenly into each of the 4 prepared bell pepper halves, filling them generously.
7. 7Arrange the stuffed pepper halves in a baking dish. Cover the dish loosely with foil and bake for 30 minutes at 190°C, or until the peppers are starting to soften.
8. 8Remove the foil, sprinkle the 1 cup Shredded Cheddar Cheese evenly over the top of each stuffed pepper. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the peppers are tender when pierced with a fork.
9. 9Serve the stuffed peppers warm.

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