Quinoa Stuffed Peppers

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Cheese (cheddar or mozzarella) (1 cup, shredded)
• Fresh cilantro (1/4 cup, chopped)
• Tomatoes (1 cup, diced)
• Corn (canned or frozen) (1 cup)
• Black beans (canned, drained and rinsed) (1 cup)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)
• Bell peppers (4 large (red, yellow, or green))
• Quinoa (1 cup, uncooked)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water and then cook it according to the package instructions, typically using 2 cups of water for 1 cup of quinoa.
3. While the quinoa cooks, prepare the bell peppers by cutting the tops off and removing the seeds. Place the hollowed peppers upright in a baking dish.
4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
5. Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Mix well and season with salt and pepper to taste.
6. Remove the skillet from heat and stir in the chopped cilantro and half of the shredded cheese until well combined.
7. Carefully stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top each stuffed pepper with the remaining cheese.
8. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly and golden.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with extra cilantro if desired.