Quinoa Stuffed Peppers

Ingredients:

• 1 cup quinoa or rice

• 2 cups vegetable broth

• 4 large bell peppers, halved

• ½ cup salsa 

• 2 tsp cumin powder

• 1 ½ tsp chili powder

• 1 ½ tsp garlic powder

• 1 15-oz can black beans (drained and rinsed)

• 1 cup whole kernel corn (drained)

• ½ cup shredded cheddar

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Directions:

1. Combine the rinsed quinoa and 2 cups of water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to a simmer. Cook for about 10-20 minutes or until the quinoa has absorbed all of the water. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. 

2. Preheat the oven to 375 degrees and grease a 9x13 baking dish..

3. Add cooked quinoa to a large mixing bowl and mix with remaining ingredients.

4. Stuff halved peppers with quinoa mixture, place in a baking dish and cover with foil. 

5. Bake for 30 minutes, covered. Then increase heat to 400 degrees, remove the foil and back for another 15-20 minutes. 

6. Serve with your choice of toppings: sliced avocado, lime wedges, hot sauce, cilantro, red onion, creamy cilantro dressing, salsa.

Tenderfoot Tip: 

Miss the meat? Add ground pork or chorizo!

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