Quinoa-Stuffed Bell Peppers

 Ingredients:

• 6 medium bell peppers, tops cut off and cores removed
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 15-ounce canned diced tomatoes
• 1 15-ounce can black beans
• 1 cup frozen corn, thawed
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt & pepper to taste
• 1 cup freshly shredded Monterey Jack cheese
• Optional toppings: chopped fresh cilantro, diced avocado, sour cream 

Instructions:

1. Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
2. Preheat oven to 375°F and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up and pour water around the peppers — just enough to cover the bottom of the pan.
3. Heat olive oil in a large nonstick skillet over medium heat. Add onions and sauté until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
4. Carefully spoon the mixture into the prepared peppers and sprinkle the cheese on top.
5. Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.

Source: 

https://feelgoodfoodie.net/recipe/vegetarian-quinoa-stuffed-peppers/