Quinoa Stuffed Peppers

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Bring 1 cup water and rinsed quinoa to a boil in a saucepan.

   2.Reduce heat to low, cover, and simmer until water is absorbed (12-15 min).

   3.Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. 2
   prep · ~5 min

   Prep the peppers.

   Slice the tops off the bell peppers and remove the seeds and white membranes. If peppers wobble, trim a thin slice from the bottom to create a flat base, being careful not to cut through.

3. 3
   bake · ~10 min

   Pre-bake the peppers.

   Place the hollowed peppers upright in a baking dish. Bake at 375°F for 10 minutes to soften them slightly before stuffing.

   TIPPar-baking prevents the peppers from staying too crunchy.
4. 4
   saute · ~8 min

   Make the filling.

   1.Heat olive oil in a skillet over medium heat.

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic, cumin powder, and smoked paprika. Cook until fragrant (30-45 sec).

   4.Stir in diced tomato and cook until softened (2-3 min).
5. 5
   mix · ~2 min

   Combine the filling.

   In a large bowl, mix the cooked quinoa, sautéed onion-tomato mixture, cooked black beans, corn kernels, salt, and black pepper. Stir in half of the shredded cheddar cheese.

6. 6
   assemble · ~2 min

   Stuff the peppers.

   Spoon the quinoa mixture generously into each pre-baked pepper, pressing down gently. Mound the filling slightly on top.

7. 7
   bake · ~22 min

   Bake the stuffed peppers.

   Top each pepper with the remaining shredded cheese. Cover the dish with foil and bake at 375°F for 15 minutes. Remove foil and bake uncovered until cheese is bubbly and golden (5-7 minutes more).

   TIPLet the peppers rest 5 minutes out of the oven — they'll hold their shape better.
8. 8
   garnish

   Garnish with fresh cilantro and serve warm.

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