Quinoa Stuffed Bell Peppers

Instructions

1. Preheat the oven to 375°F.
2. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low and cover the pan. Simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed.
3. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
4. Add the cumin, smoked paprika, and cayenne pepper to the skillet and stir to combine.
5. Add the black beans, diced tomatoes, and frozen corn to the skillet and stir to combine. Cook for 5-7 minutes, or until the vegetables are heated through.
6. Once the quinoa is done, add it to the skillet with the vegetables and stir to combine. Season with salt and pepper to taste.
7. Spoon the quinoa mixture into the hollowed-out bell peppers and place them in a large baking dish. Cover the dish with foil and bake for 25-30 minutes, or until the bell peppers are tender.
8. Remove the foil and sprinkle the shredded cheddar cheese over the tops of the bell peppers, if desired. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.