Quinoa Stuffed Peppers

🧂 Ingredients

• 6 large bell peppers

  halved (from top to bottom, seeds removed)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon + 1 teaspoon olive oil
• 1 yellow onion

  diced
• 1 zucchini

  diced
• 2 corn on the cob

  kernels removed (or 1 cup frozen corn)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 15 ounce black beans, drained and rinsed
• 1/2 cup salsa of choice
• 1 1/2 cups shredded pepperjack cheese or Mexican cheese blend

Instructions

• 1 Preheat the oven to 425°F and set an oven rack in the middle.
• 2 Place the peppers in a 9×13-inch casserole dish, cut side up, in the baking dish
  [https://amzn.to/3LYDrch]. Drizzle with 1 tablespoon of the oil and sprinkle
  with ¼ teaspoon salt. 
  
  Roast the peppers for 15-20 minutes, until slightly browned and tender-crisp.
  You may see a bit of liquid in the bottoms of the peppers, and that's okay.
• 3 While the peppers are cooking, cook the quinoa. Combine the quinoa and broth in
  a medium saucepan and bring to a boil. Reduce heat to low, cover, and cook until
  tender, about 12 minutes. Remove from heat and let steam, covered, for another 2
  minutes.
• 4 Heat the remaining tablespoon of the olive oil in a large skillet
  [https://amzn.to/2Qe0IJw]. Add the onion, zucchini and corn and cook until the
  oil and zucchini have softened slightly, about 5 minutes.
• 5 Add the cumin, chili powder, smoked paprika, garlic powder, and 1/4 teaspoon
  salt and cook, stirring often, for another 2 minutes. Add the black beans and
  salsa and warm through another 2 minutes. Remove from heat and stir in the
  cooked quinoa and 1/2 cup of the shredded cheese.
• 6 Divide the quinoa and bean mixture into the peppers and cover with the remaining
  shredded cheese. Place back in the oven and cook another 10 minutes, until the
  cheese is melted and peppers are hot. Remove from the oven, let cool slightly,
  and serve.

Nutrition Info