Savory Stuffed Bell Peppers with Quinoa and Black Beans

1.Preheat your oven to 375°F (190°C).

2.Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

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.

4.In a large skillet, heat a splash of oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

5.Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5 minutes until heated through.

6.Add the cooked quinoa to the skillet and mix well to combine all ingredients. Remove from heat and stir in half of the shredded cheese.

7.Spoon the quinoa mixture into each bell pepper, packing it down gently. Top each stuffed pepper with the remaining shredded cheese.

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 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.

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