Ingredients

• 3 bell peppers
• 1 tbsp oil
• 1 small red onion, finely diced
• 1/2 jalapeño, minced
• 2 garlic cloves, minced
• 1/2 cup quinoa
• 1 cup vegetable broth
• 1 15-oz can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 tbsp taco seasoning
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Preparation

Bring a large pot of water to a boil. Cut the peppers in half lengthwise and remove the membranes and seeds. Boil the peppers until they are flexible, between 3 to 5 minutes. Drain in a colander and set aside.
Combine the quinoa and broth in a medium saucepan. Bring the broth to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes. Turn off the heat and allow the quinoa to sit, covered, for an additional 5 minutes.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook for 3 to 4 minutes. Add garlic and jalapeño and cook for another 30 seconds. Add the cooked quinoa, black beans, diced tomatoes, taco seasoning, salt, and pepper. Cook until everything is heated through, about 3 to 5 minutes.
Preheat the oven to 350°F.
Stuff each pepper with the filling and arrange them in a well-greased roasting dish. Top each pepper with the shredded cheddar cheese.
Roast the peppers until the cheese is melted and bubbly, about 15 minutes.
Enjoy immediately or store in the refrigerator for up to 4 days.
**Note: The qunioa in this recipe can be replaced with rice.