Sautéed Bell Pepper and Quinoa Stuffed Peppers

Ingredients

• 4 whole bell peppers
• 1 cup quinoa
• 1 medium onion
• 2 cloves garlic
• 1 medium tomato
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup corn
• 1 cup black beans
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 tablespoon fresh cilantro

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

3. 3

   While the quinoa cooks, prepare the bell peppers. Cut the tops off the bell peppers and remove the seeds. Set aside.

4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent.

5. 5

   Add 2 minced garlic cloves to the skillet and sauté for an additional 1 minute until fragrant.

6. 6

   Chop 1 medium tomato and add it to the skillet along with 1 cup of corn, 1 cup of black beans, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well and cook for 5 minutes.

7. 7

   Once the quinoa is done, fluff it with a fork and add it to the skillet mixture. Stir to combine all ingredients well.

8. 8

   Spoon the quinoa mixture into each bell pepper until they are generously filled.

9. 9

   Place the stuffed peppers upright in a baking dish. If desired, sprinkle some extra black pepper on top.

10. 10

    Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

11. 11

    After 30 minutes, remove the foil and bake for an additional 10 minutes to slightly char the tops.

12. 12

    Once done, remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.