Gluten-Free Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 large Bell peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• about 425 g Black beans
• 1 cup Corn
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Chili powder
• 1/2 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2In a medium pot, combine the 1 cup of Quinoa and 2 cups of Vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetable broth is absorbed and the quinoa is cooked. Remove from heat and let it sit, covered, for 5 minutes. Fluff the 1 cup of Quinoa with a fork.
3. 3While the quinoa cooks, prepare the bell peppers. Cut the 4 large Bell peppers in half lengthwise. Carefully remove the seeds and white membranes from the inside of each pepper half.
4. 4In a large bowl, combine the fluffed 1 cup of Quinoa, the about 425 g can of Black beans (drained and rinsed), the 1 cup of Corn, the 1/2 medium Onion (finely diced), the 2 cloves Garlic (minced), the 1 teaspoon Chili powder, the 1/2 teaspoon Cumin, the 1 teaspoon Salt, and the 1/2 teaspoon Black pepper. Mix all these ingredients together thoroughly.
5. 5Carefully spoon the quinoa and black bean mixture into each of the 4 bell pepper halves, filling them generously.
6. 6Arrange the stuffed bell pepper halves in a baking dish. Bake in the preheated oven at 190°C for 30-35 minutes. The peppers are ready when they are tender when pierced with a fork and the filling is heated through.
7. 7Serve the stuffed bell peppers immediately.

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