Quinoa Stuffed Bell Peppers with a Chipotle Glaze

Ingredients

• 4 Bell peppers
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 can Black beans, canned, rinsed and drained
• 1 cup Corn kernels, frozen or canned
• 0.5 cup Red onion, finely chopped
• 1 14.5 oz can Diced tomatoes, canned
• 1 tbsp Chili powder
• 0.5 tsp Cumin
• 0.5 tsp Garlic powder
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 Chipotle peppers in adobo sauce
• 2 tbsp Maple syrup
• 1 tbsp Lime juice
• 1 tbsp Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Combine 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 liquid is absorbed and the quinoa is cooked. Let it sit, covered, off the heat for 5 minutes. Fluff with a fork.
3. 3While the quinoa is cooking, carefully cut the 4 Bell peppers in half lengthwise. Use a spoon to remove the seeds and white membranes from the inside of each pepper half.
4. 4In a large bowl, combine the 1 cup cooked Quinoa, 1 can Black beans (rinsed and drained), 1 cup Corn kernels, 0.5 cup Red onion (finely chopped), 1 14.5 oz can Diced tomatoes (undrained), 1 tbsp Chili powder, 0.5 tsp Cumin, 0.5 tsp Garlic powder, 0.5 tsp Salt, and 0.25 tsp Black pepper. Stir everything together until well combined.
5. 5Carefully spoon the quinoa mixture into each of the 4 Bell pepper halves, filling them generously.
6. 6In a small blender or food processor, add the 2 Chipotle peppers in adobo sauce, 2 tbsp Maple syrup, and 1 tbsp Lime juice. Blend until the mixture is smooth and forms a glaze.
7. 7Arrange the stuffed bell pepper halves in a baking dish. Drizzle the prepared chipotle glaze evenly over the top of each stuffed pepper.
8. 8Bake in the preheated oven for 30-40 minutes. The bell peppers are ready when they are tender when pierced with a fork, and the filling is heated through.

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