Ingredients:

  • 4 medium orange bell peppers
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
  3. While quinoa cooks, slice the tops off the orange bell peppers and remove seeds. Place upright in a baking dish.
  4. In a large mixing bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Stir until well mixed, adding half of the shredded cheese.
  5. Fill each bell pepper with the quinoa mixture, packing it gently but not too tight.
  6. Top each stuffed pepper with remaining cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and peppers are tender.
  7. Garnish with fresh cilantro and serve with lime wedges.