Quinoa Stuffed Bell Peppers with Mexican Flair

Ingredients

• Cheddar cheese (1 cup, shredded)
• Bell peppers (4, tops cut off, cored and deseeded)
• Salt (1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Tomatoes (2, diced)
• Black beans (1 can (15 oz), drained and rinsed)
• Garlic (2 cloves, minced)
• Onion (1, diced)
• Olive oil (2 tablespoons)
• Water (2 cups)
• Quinoa (1 cup)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, add quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover the saucepan, and let it simmer for 15 minutes or until the quinoa is tender and fluffy.
3. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until they soften and release their aromas.
4. Add the drained black beans, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir the mixture well to combine all the flavors.
5. Fold in the cooked quinoa into the skillet, mixing it well with the vegetable and spice mixture.
6. Fill each prepared bell pepper with the quinoa mixture until they are well-stuffed. Place the stuffed peppers upright in a baking dish.
7. Sprinkle a generous amount of shredded cheddar cheese on top of each stuffed pepper.
8. Bake for 15-20 minutes in the preheated oven, or until the peppers are tender and the cheese has melted into a deliciously gooey topping.
9. Serve hot, garnished with fresh cilantro or parsley, if desired.