Ingredients
- 1 cup uncooked quinoa rinsed
- 2 cups low-sodium vegetable broth
- 6 medium bell peppers
- 2 teaspoons olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 can diced tomatoes (15 ounces) undrained
- 1 cup frozen corn thawed
- 1 cup canned black beans drained and rinsed
- 1/2 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup low-fat mozzarella cheese shredded
- Fresh cilantro chopped, for garnish
Instructions
- In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes.
- Preheat your oven to 375°F. Halve the bell peppers lengthwise and remove the seeds.
- Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Then add the minced garlic and cook for 1 minute until fragrant.
- Stir the diced tomatoes, thawed corn, and drained beans into the skillet. Add oregano, cumin, paprika, salt, and black pepper. Mix in the cooked quinoa and let it heat through for about 2 minutes.
- Spoon the quinoa mixture evenly into each pepper half. Sprinkle the shredded low-fat mozzarella cheese on top. Arrange the stuffed peppers in a baking dish and bake uncovered for 30 minutes or until the peppers are tender and the cheese is melted. Garnish with cilantro.
