Ingredients

• 6 Medium Bell Peppers, tops cut off and cores removed
• 1 cup Uncooked Quinoa, rinsed and drained
• 2 cups Vegetable Broth
• 1 tablespoon Olive Oil
• 1 Small Onion, chopped
• 2 Garlic Cloves, minced
• 15 ounce can Diced Tomatoes
• 15 ounce can Black Beans
• 1 cup Frozen Corn, thawed
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper
• 1 cup Monterey Jack Cheese, shredded
• Toppings: chopped cilantro, diced avocado, sour cream

Directions

1. Place the quinoa and vegetable broth in a medium saucepan; bring the mixture to a boil over medium-high heat; lower heat to a simmer, cover the saucepan with a lid and cook covered until al the liquid is absorbed, 15 minutes; allow the quinoa to rest for 5 minutes, without opening the lid, then fluff with a fork
2. Preheat oven to 375F; prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane; place the peppers in a baking dish cut side up; pour water around the peppers, just enough to cover the bottom of the pan
3. Heat olive oil in a large nonstick skillet over medium heat; add onions and saute until they begin to soften, 2-3 minutes; add the garlic and cook until fragrant, 1 more minute
4. Stir in the cooked quinoa, diced tomatoes, black beans and corn; season with cumin, paprika, salt and pepper; reduce heat to low and cook for additional 5 minutes, stirring frequently
5. Spoon the mixture into the sliced peppers and sprinkle the cheese on top
6. Bake uncovered until the peppers are tender and the cheese is melted, 30-35 minutes; add optional toppings and serve hot