Vegetarian Quinoa Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or canned
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt to taste
• 1 cup diced tomatoes
• 1/2 cup chopped fresh cilantro

Steps

1. Preheat the oven to 375°F (190°C)
2. Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions
3. While quinoa cooks, cut the tops off the bell peppers and remove seeds
4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and cilantro
5. Stuff each bell pepper with the quinoa mixture and place them in a baking dish
6. Add a splash of water to the bottom of the dish to create steam during baking
7. Cover the dish with foil and bake for 25-30 minutes
8. Remove foil and bake for an additional 10 minutes to lightly char the tops
9. Serve warm, garnished with extra cilantro if desired