Stuffed Bell Peppers with Quinoa

Ingredients

• 4 bell peppers
• 1 cup quinoa
• 1 can black beans
• 1 cup corn
• 1 bunch cilantro
• 1 lime
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup cheddar cheese

Instructions

1. 1

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

2. 2

   Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let it sit covered for 5 minutes.

3. 3

   While the quinoa cooks, prepare the bell peppers. Cut the tops off the 4 bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

4. 4

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for an additional minute.

5. 5

   Stir in the cooked quinoa, 1 can of drained black beans, 1 cup of corn, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well and cook for 2-3 minutes until heated through.

6. 6

   Remove the skillet from heat and stir in the chopped cilantro and the juice of 1 lime.

7. 7

   Spoon the quinoa mixture evenly into each of the bell peppers, packing it tightly. Top each filled pepper with 1 cup of shredded cheddar cheese.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

9. 9

   Remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro and lime wedges if desired.