Stuffed Bell Peppers with Quinoa with Side Salad

Instructions

1. 1

   Prepare Peppers and Cook Quinoa (20 minutes)

   • Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
   • Cut the bell peppers in half lengthwise through the stem. Remove the seeds and white membranes.
   • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. 2

   Create the Savory Filling (10 minutes)

   • While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
   • Add the chopped onion and cook until softened, about 5 minutes.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Add the black beans, corn, chili powder, ground cumin, and smoked paprika. Cook for 2 minutes, stirring frequently.
   • Stir in the cooked quinoa, tomato sauce, salt, and pepper. Mix until well combined. Remove from heat and stir in 1/2 cup of the shredded cheddar cheese. Taste and adjust seasoning if needed.
3. 3

   Stuff and Bake the Peppers (25 minutes)

   • Arrange the bell pepper halves, cut-side up, in the prepared baking dish.
   • Generously stuff each pepper half with the quinoa mixture, mounding it on top.
   • Pour 1/4 cup of water into the bottom of the baking dish. This creates steam to help soften the peppers.
   • Cover the dish tightly with aluminum foil and bake for 15 minutes.
   • Carefully remove the foil, sprinkle the remaining 1/2 cup of cheese over the peppers, and bake uncovered for another 10-15 minutes, until the peppers are tender-crisp and the cheese is melted and bubbly.
4. 4

   Garnish and Serve

   • Let the peppers cool for a few minutes before serving.
   • Garnish with fresh chopped cilantro. Serve warm, optionally with a dollop of sour cream or avocado slices.