4pepperscut in half vertically and stem/seeds removed
2/3cupquinoadry
¾cupwateror vegetable broth
1can black beansdrained and rinsed
114.5 oz can diced tomatoes
½cupcornfrozen or fresh
2-3clovesgarlicminced
1-2jalepenosminced
1lime
1tspchili powder
½tspcumin
1-2tbspfresh cilantro
1cupcheddar cheeseoptional
1-2avocadooptional, for serving
salt/pepper to taste
Instructions
Preheat oven to 350 degrees.
In a large pan, combine quinoa, water, black beans, diced tomatoes, corn, garlic, jalepeno and spices. Bring to a boil, then cover and simmer for 15 minutes (or until quinoa is nice and fluffy). Mix in lime juice and fresh cilantro.
In a large pot, boil peppers (after cutting/removing seeds) for 5-7 minutes or until softened.
In a 9x13 baking dish, place the peppers side by side in two rows of four. Fill peppers as much as possible with quinoa mixture. Sprinkle cheese on top (optional).