Savory Quinoa Stuffed Bell Peppers

Preparation Preheat the oven to 375°F (190°C). Grease a baking dish.

Cooking Quinoa Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

Preparing Bell Peppers Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Sautéing In a large skillet, sauté the diced onion and minced garlic until fragrant. Add the black beans, diced tomatoes, and corn kernels. Season with cumin, paprika, chili powder, salt, and pepper. Cook for 5-8 minutes, stirring occasionally.

Filling the Peppers Stir the cooked quinoa into the skillet mixture. Fill each bell pepper with the quinoa mixture and place them in the greased baking dish.

Making the Sauce In a small bowl, mix the tomato sauce with oregano, basil, garlic powder, salt, and pepper. Pour the sauce over the stuffed peppers.

Baking Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.

Finishing Touches Remove the foil, sprinkle grated cheddar cheese over the peppers (if using), and return to the oven for 5-7 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.