Southwest Quinoa Stuffed Peppers

Ingredients

• 4 large bell peppers, tops cut off and seeded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed (15 ounces)
• 1 cup corn kernels, fresh or frozen
• 1 cup diced tomatoes, canned, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Method

1. 1

   Preheat the oven to 375°F. Lightly oil a 9x13-inch baking dish.

2. 2

   Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, until quinoa is tender and liquid is absorbed.

   15:00 · Simmer quinoa
3. 3

   While quinoa cooks, heat olive oil in a skillet over medium heat. Add onion and cook until softened.

   5:00 · Cook onion
4. 4

   Add garlic to the skillet and cook until fragrant.

   1:00 · Cook garlic
5. 5

   Stir in black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook until heated through.

   5:00 · Cook filling
6. 6

   Fold the cooked quinoa and half of the cheese into the skillet mixture until evenly combined.

7. 7

   Arrange the bell peppers upright in the baking dish and spoon the quinoa filling into each pepper, pressing gently to pack.

8. 8

   Top each stuffed pepper with the remaining cheese. Cover the dish with foil.

9. 9

   Bake covered until peppers are tender.

   30:00 · Bake covered
10. 10

    Remove foil and bake uncovered until cheese is melted and lightly golden.

    10:00 · Bake uncovered
11. 11

    Let the peppers rest for 5 minutes, then sprinkle with cilantro and serve with lime wedges.

    5:00 · Rest before serving