Quinoa-Stuffed Bell Peppers

1Preheat the oven to 375°F (190°C).

2Cut the tops off the bell peppers (4 large) and remove the seeds and membranes.

3In a saucepan, combine quinoa (1 cup) and vegetable broth (2 cups). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa (1 cup) is cooked.

4In a large bowl, mix cooked quinoa (1 cup), black beans (1 can), corn, tomatoes, red onion, garlic (2 cloves), cumin (1 teaspoon), chili powder (1 teaspoon), paprika (½ teaspoon), salt, and pepper.

5Stuff the bell peppers (4 large) with the quinoa (1 cup) mixture and place them in a baking dish.

6If using cheese, sprinkle it on top of the stuffed peppers.

7Cover the baking dish with foil and bake for 25-30 minutes.

8Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted.

9Serve hot and enjoy!