Quinoa Stuffed Bell Peppers

Ingredients:

• 6 medium bell peppers, tops cut off and cores removed

•  1 cup uncooked quinoa, rinsed and drained

•  2 cups vegetable or chicken broth

•  1 tablespoon olive oil

•  1 small onion, chopped

•  2 garlic cloves, minced

•  1 15 ounce canned diced tomatoes

•  1 15 ounce can black beans, drained

•  1 cup corn (fresh, frozen or canned)

•  1 teaspoon cumin

•  1 teaspoon paprika

•  ½ teaspoon sea salt

•  ¼ teaspoon black pepper

•  1 cup freshly shredded Monterey Jack cheese

• Optional toppings: chopped fresh cilantro, diced avocado, sour cream

  Directions:

  Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover and cook for 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.

  Preheat oven to 375°F. Prepare the peppers by cutting them in half   lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.

  Heat olive oil in a large skillet over medium heat. Add onions, garlic and spices and sauté until soft, about 2-3 minutes. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Reduce heat to low and cook for additional 5 minutes, stirring frequently.

  Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.

  Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.

  Recipe adapted from Feel Good Foodie blog