Quinoa & Black Bean Stuffed Peppers

Ingredients

4 large bell peppers, halved lengthwise, ribs and seeds removed

1 medium onion, chopped

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15 oz) can diced tomatoes, drained, liquid reserved

1 (15 oz) can black beans, rinsed and drained

3/4 cup quinoa

1 1/2 cups water

1 cup shredded cheese of choice

Salt and pepper

Cilantro and/or green onions (optional toppings)

Directions

1. In a saucepan, heat oil over medium heat.
2. Add the onion and jalapeno and sauté for approximately 5 minutes until they become soft.
3. Add cumin, chili powder, and garlic. Cook for an additional minute.
4. Drain the tomatoes, but reserve the liquid. Stir the drained tomatoes into the saucepan and cook for 5 minutes until most of the liquid evaporates.
5. Stir in black beans, quinoa, and 1 1/2 cups of water.
6. Cover and bring the mixture to a boil. Then reduce heat to medium-low and let it simmer for about 20 minutes or until the quinoa becomes tender.
7. Add 1 cup of cheese to the mixture, stir, and season with salt and pepper.
8. Preheat your oven to 350°F and pour the reserved liquid from the tomatoes into the bottom of a baking dish.
9. Fill each half pepper with approximately 3/4 cup of the quinoa mixture.
10. Place the stuffed bell peppers in the baking dish with the reserved liquid. Cover the dish with foil.
11. Bake at 350°F for 40 minutes.
12. Transfer the stuffed bell peppers to a serving dish and drizzle the pan juices over the top. Top with any desired toppings (chopped cilantro, green onions or extra cheese)

Serve and enjoy!

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