Stuffed Bell Peppers with Black Beans and Quinoa

Ingredients

• 6 large bell peppers (any color), tops cut off and seeded
• 1 cup quinoa, cooked according to package directions
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14 oz) diced tomatoes, drained
• 1 cup shredded Mexican cheese blend
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro and sour cream for topping
• 1/2 cup salsa

Instructions

1. 1

   Preheat oven to 375°F. Place hollowed bell peppers upright in a baking dish.

2. 2

   In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, salsa, half the cheese, cumin, chili powder, garlic powder, salt, and pepper.

3. 3

   Spoon the filling generously into each bell pepper, packing it in.

4. 4

   Pour 1/4 cup water into the bottom of the baking dish. Cover tightly with foil.

5. 5

   Bake covered for 25 minutes until peppers are tender.

6. 6

   Remove foil, top each pepper with remaining cheese, and bake uncovered for 10 more minutes until cheese is melted and bubbly.

7. 7

   Let cool for 5 minutes, then serve topped with fresh cilantro and a dollop of sour cream.