Quinoa and Black Bean Stuffed Bell Peppers

Ingredients

• 4 large Bell peppers
• 1 cup Quinoa
• 1 can Black beans
• 1 cup Corn
• 1/2 medium Onion
• 2 cloves Garlic
• 1 can Diced tomatoes
• 2 cups Vegetable broth
• 2 tsp Chili powder
• 1 tsp Cumin
• 1/4 cup Cilantro
• 1 tbsp Lime juice
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Slice the 4 large Bell peppers in half lengthwise. Use a spoon to carefully remove all the seeds and membranes from the inside of each pepper half.
2. 2In a medium pot, combine the 1 cup Quinoa and 2 cups Vegetable broth. 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 fluffy. Let it stand, covered, for 5 minutes off the heat.
3. 3While the quinoa cooks, heat the 2 tbsp Olive oil in a 10-inch skillet over medium heat. Add the 1/2 medium Onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent. Add the 2 cloves Garlic and cook for 1 more minute until fragrant, being careful not to burn it.
4. 4To the skillet with the onion and garlic, add the 1 can Black beans (drained and rinsed), 1 cup Corn, 1 can Diced tomatoes (undrained), 2 tsp Chili powder, 1 tsp Cumin, 1/2 tsp Salt, and 1/4 tsp Pepper. Stir everything together and cook for 5 minutes, allowing the flavors to meld.
5. 5Add the cooked 1 cup Quinoa to the skillet. Stir in the 1/4 cup Cilantro and 1 tbsp Lime juice. Mix well to combine all the ingredients.
6. 6Arrange the prepared 4 large Bell pepper halves in a baking dish. Spoon the quinoa and black bean mixture evenly into each bell pepper half, filling them generously.
7. 7Pour about 1/4 inch of water into the bottom of the baking dish to help steam the peppers. Cover the baking dish tightly with foil. Bake in the preheated oven for 30-40 minutes, or until the bell peppers are tender when pierced with a fork.
8. 8Carefully remove the foil. Garnish the stuffed peppers with extra 1/4 cup Cilantro and serve with lime wedges if desired.

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