Quinoa Stuffed Bell Peppers with Chipotle Sauce

Ingredients

• 4 count Bell peppers
• 1 cup Quinoa, uncooked
• 2 cup Vegetable broth
• 1 can Black beans, rinsed and drained
• 1 cup Corn kernels, frozen or canned
• 1/2 count Onion, chopped
• 2 cloves Garlic, minced
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 count Chipotle peppers in adobo sauce
• 1 tbsp Tomato paste
• 1/2 cup Water
• 1 tsp Lime juice

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Cut bell peppers in half lengthwise and remove seeds. Place in a baking dish.
3. 3In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
4. 4In a bowl, combine cooked quinoa, black beans, corn, onion, garlic, chili powder, cumin, salt, and pepper.
5. 5Stuff each bell pepper half with the quinoa mixture.
6. 6Bake for 30-35 minutes, or until bell peppers are tender.
7. 7While bell peppers are baking, prepare the chipotle sauce: In a blender or food processor, combine chipotle pepper, tomato paste, water, and lime juice. Blend until smooth.
8. 8Top baked bell peppers with chipotle sauce.
9. 9Serve immediately.

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