Ingredients
Method
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
Spoon the quinoa mixture into each bell pepper, packing it down gently and filling them to the top.
Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil, sprinkle the shredded cheese on top of each pepper, and bake uncovered for an additional 10 minutes or until the cheese is bubbly and golden.
Once done, remove from the oven and let them cool for a few minutes.
Garnish with fresh cilantro if desired before serving.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4