Mexican-Stuffed Peppers with Quinoa

Ingredients

• 4 bell peppers, any color
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn, frozen or canned
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F.
2. Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Place peppers cut side up on a baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, oregano, chili powder, and smoked paprika and cook for 1 minute.
5. Add the quinoa, black beans, corn, cilantro, and feta cheese to the skillet and stir to combine. Season with salt and pepper to taste.
6. Fill the pepper halves with the quinoa mixture. Bake in preheated oven for 20 minutes, or until the peppers are tender.
7. Serve warm.

Interesting Facts

• Quinoa is a great source of fiber and protein.
• Bell peppers are an excellent source of vitamin C and antioxidants.
• This dish can be made ahead of time and reheated.