Black Bean and Quinoa Stuffed Peppers

Ingredients

• 4 large bell peppers (any color), halved lengthwise and cored
• 2 tablespoons olive oil, divided
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen and thawed, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt, plus more to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat the oven to 375 degrees F. Brush the cut sides and cavities of the pepper halves with 1 tablespoon of the olive oil and arrange them cut-side up in a 9x13-inch baking dish.
2. Bake the peppers for 15 minutes to soften them slightly before filling; they should be pliable but still hold their shape, not collapsed.
3. Meanwhile, combine the rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes, until the liquid is absorbed and the quinoa grains show a visible curled germ ring.
4. Remove the quinoa from heat, keep covered, and let it steam for 5 minutes, then fluff with a fork.
5. While the quinoa cooks, heat the remaining 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
6. Add the garlic and cook for 30 seconds until fragrant. Stir in the black beans, corn, cumin, chili powder, smoked paprika, and 3/4 teaspoon salt, and cook for 3 to 4 minutes until heated through.
7. Fold the cooked quinoa into the bean mixture in the skillet, stirring until evenly combined. Taste and adjust salt.
8. Remove the pepper halves from the oven. Spoon the quinoa-bean filling generously into each half, mounding it slightly above the rim since the mixture will not shrink much further.
9. Sprinkle the shredded cheddar evenly over the tops of the filled peppers. Return the dish to the oven and bake for 20 to 25 minutes, until the peppers are fork-tender at the thickest part and the cheese is melted and golden in spots.
10. Let the peppers rest for 5 minutes before serving (the filling is very hot). Garnish with cilantro and serve with lime wedges.

Nutrition

Calories	385
Protein	16.0 g
Fat	14.0 g
Carbs	50.0 g
Fiber	11.0 g
Sodium	640 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.