Quinoa-Stuffed Bell Peppers

Ingredients

• 4 bell peppers, any color
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 can (15 oz.) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro

Directions

1. Preheat oven to 350 degrees F.
2. Cook quinoa according to package directions.
3. Cut the bell peppers in half and remove the seeds and stems.
4. In a large skillet, heat olive oil over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
5. Add the garlic, diced tomatoes, black beans, chili powder, cumin, paprika, salt, pepper, and garlic powder and cook, stirring often, for 10 minutes.
6. Remove from heat and stir in cooked quinoa and cilantro.
7. Fill the bell pepper halves with the quinoa mixture and place in a baking dish.
8. Cover the baking dish with foil and bake for 25 minutes, or until the peppers are tender.

Interesting Facts

• Quinoa is a complete protein, meaning it contains all nine essential amino acids.
• Bell peppers are a great source of vitamin C and antioxidants.
• This dish is vegan and gluten-free.