Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • ¼ cup chopped fresh cilantro
  • 4 large bell peppers, red, yellow, or green
  • 1 cup shredded cheese, cheddar or Monterey Jack
  • Hot sauce, for serving (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
  3. Slice the tops off the peppers and remove seeds. Lightly season the inside with salt and pepper.
  4. In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, smoked paprika, salt, pepper, and cilantro.
  5. Spoon the filling into each bell pepper until packed full.
  6. Place stuffed peppers in a baking dish. Cover with aluminum foil and bake for 25 minutes.
  7. Remove foil, sprinkle cheese on top, and bake for an additional 10 minutes, or until cheese is melted and bubbly.
  8. Allow to cool for a few minutes before serving. Drizzle with hot sauce, if desired.