Stuffed Peppers

Ingredients

• 4 Large Bell Peppers sliced in half and seeds removed
• 2 Tbsp Olive Oil
• Kosher salt and pepper, to taste
• 1 Medium Onion diced
• 2 Garlic Cloves minced
• ¼ tsp Red Pepper Flakes optional
• 1 tsp Ground Cumin
• 1 Tsp Smoked Paprika
• ½ Tsp Cayenne Pepper optional
• 15 oz Diced Tomatoes one can
• 15 oz Black Beans drained and rinsed, one can
• 15 oz Red Beans drained and rinsed, one can
• 3 Cup Vegetable Broth
• 1 Cup Fresh/Frozen or Canned Corn
• 1 Cup Quinoa
• ½ Cup Shredded Monterey Jack Cheese

Optional toppings:
Avocado,
cilantro/parsley, sour cream, and lime wedges

Instructions

1. Preheat oven to 400° and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
2. Carefully slice each bell pepper halfway, through the stems. Discard the ribs and seeds, and place on the prepared baking tray.
3. Spray with a bit of cooking oil spray and sprinkle with salt and pepper. Bake for 8-10 minutes.
4. Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.
5. Stir in tomatoes, beans, and corn. Add red pepper flakes, ground cumin, smoked paprika, salt and pepper, cook stirring constantly for 2-3 minutes. Stir in the quinoa and broth, and reduce the heat to low.
6. Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
7. Generously sprinkle shredded cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
8. Once done, remove from the oven, garnish with chopped cilantro or parsley. Serve with your favorite toppings and enjoy.