Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 large bell peppers, any color, halved lengthwise and seeded
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen, or canned
• 1 cup diced tomatoes, drained (canned or fresh)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt, plus more to taste
• 1 1/2 cups shredded monterey jack or cheddar cheese, divided
• 1/4 cup fresh cilantro, chopped, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Preheat the oven to 375 F and lightly oil a 9x13-inch baking dish.
2. Arrange the halved bell peppers cut-side up in the baking dish; if any halves wobble, trim a thin sliver off the bottom so they sit flat.
3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat and cook the chopped onion for 4 to 5 minutes, until softened, then add the garlic and cook for 30 seconds until fragrant.
4. Add the rinsed quinoa and stir for 1 minute to lightly toast it, then pour in the vegetable broth and bring to a boil over medium-high heat.
5. Reduce heat to low, cover, and simmer for 15 to 18 minutes, until the liquid is absorbed and the quinoa is tender with visible spiral germ rings; remove from heat and let sit covered for 5 minutes, then fluff with a fork.
6. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, and salt, and stir well; fold in 3/4 cup of the shredded cheese.
7. Brush the cut sides and edges of the bell peppers with the remaining 1 tablespoon olive oil.
8. Spoon the quinoa filling generously into each pepper half, mounding it slightly on top since the filling won't shrink much during baking.
9. Cover the baking dish tightly with foil and bake for 25 minutes, until the peppers are tender when pierced with a fork.
10. Remove the foil, sprinkle the remaining 3/4 cup cheese evenly over the tops, and bake uncovered for another 10 to 12 minutes, until the cheese is melted and golden and the peppers are fully softened at the edges.
11. Let the peppers rest for 5 minutes, then garnish with chopped cilantro and serve with lime wedges.

Nutrition

Calories	380
Protein	17 g
Fat	14 g
Carbs	48 g
Fiber	10 g
Sodium	590 mg

Estimated per serving