Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup black beans (canned, rinsed and drained)
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese)
• 2 tbsp olive oil
• Fresh cilantro or parsley for garnish
• Optional: avocado slices and lime wedges for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. Prepare the peppers:
   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook quinoa:
   In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
4. Make the filling:
   Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft and fragrant (about 3-4 minutes). Add cherry tomatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. Combine:
   Mix cooked quinoa into the veggie mixture. Adjust seasoning as needed.
6. Stuff the peppers:
   Spoon the quinoa mixture into each bell pepper, packing it well. Place stuffed peppers upright in a baking dish.
7. Bake:
   Cover with foil and bake for 30 minutes. Remove foil, sprinkle cheese on top of each pepper, and bake uncovered for another 10 minutes or until cheese is melted and bubbly.
8. Garnish and serve:
   Sprinkle with fresh cilantro or parsley. Serve with avocado slices and lime wedges if desired.