Vibrant Quinoa-Stuffed Bell Peppers with Spicy Tomato Sauce

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3.In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

4.In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Mix well until all ingredients are evenly incorporated.

5.Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.

6.Drizzle the tops of the stuffed peppers with olive oil and sprinkle with shredded cheese.

7.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

8.Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.