Quinoa and Black Bean Stuffed Peppers

I love these stuffed peppers because they are a great, nutritious meal. They are hearty enough to satisfy my husband. My teenager appreciates that they are eye appealing and meat free. Plus, they are delicious. Definitely a winner in our home!

Quinoa and Black Bean Stuffed Peppers

Serves 6

INGREDIENTS

1 cup uncooked quinoa, rinsed

2 cups vegetable broth

6 mixed color bell peppers, tops removed and cored

1 tablespoon olive oil

1 medium yellow onion, diced

1 red bell pepper, diced

2-3 cloves garlic, minced

1 15.5 ounce can black beans, drained and rinsed

2 ears fresh corn, cut off cob OR 1 cup frozen roasted corn

1 4-oz can chopped green chilies

1 teaspoon cumin

1 cup Mexican shredded cheese OR vegan shreds

cilantro, chopped (optional to garnish)

INSTRUCTIONS

• Preheat oven to 350°F.

• Cook rinsed quinoa in the vegetable broth, following package instructions. Fluff with a fork and let rest.

• In a large skillet over medium heat, warm olive oil and sauté diced onion and red bell pepper until softened. Add in minced garlic and continue sautéing for 1 minute.

• Reduce heat to low. Add beans, corn, green chilies, and cumin. Mix well. Add salt and pepper to taste. Remove from heat.

• Place bell peppers in an oval baking dish.

• Generously fill bell peppers with quinoa mixture. Filling will settle as the peppers cook.

• Top with shredded cheese.

• Bake in 350° F oven for 25-30 minutes.

• To serve, top with chopped cilantro if desired.

LEFTOVERS TIP

Depending on the size of your peppers, you may have leftover filling. If so, you can turn it into nachos for a different meal! Place the filling over tortilla chips, top with cheese and salsa and melt. Add a generous helping of salad greens and any of your other favorite toppings.

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ABOUT MARY PAIGE

Mary Paige is an Army wife and mother of two teenage girls. She is a former elementary school teacher and continues to teach others as a yoga instructor. She enjoys cooking, exercising, and practicing yoga.