Ingredients:

  • 4 large bell peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups Thumann
  • s Pepper Jack Cheese, shredded
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup Thumann
  • s Pepper Jack Cheese, shredded (for topping)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to low and cover. Cook for 15 minutes or until quinoa is fluffy.
  3. Cut the tops off the bell peppers and remove seeds. Place peppers upright in a baking dish and set aside.
  4. In a mixing bowl
  5. Spoon the filling into each pepper, pressing down lightly.
  6. Cover the baking dish with aluminum foil and bake for 25 minutes.
  7. Remove foil
  8. Remove from oven, sprinkle with cilantro, and serve warm.