Stuffed Bell Peppers with Quinoa

Ingredients

• Cheddar cheese - 1 cup, shredded
• Bell peppers - 4, tops cut off and seeds removed
• Salt and pepper - To taste
• Chili powder - 1/2 teaspoon
• Cumin - 1 teaspoon
• Tomatoes - 2, chopped
• Black beans - 1 can, drained and rinsed
• Garlic - 2 cloves, minced
• Onion - 1, chopped
• Olive oil - 1 tablespoon
• Water - 2 cups
• Quinoa - 1 cup

Instructions

1. Preheat the oven to 375°F.
2. In a saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft.
4. Add the black beans, tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
5. Add the cooked quinoa to the skillet and stir until well mixed.
6. Stuff the bell peppers with the quinoa mixture and place in a baking dish.
7. Top each pepper with shredded cheese.
8. Bake for 15-20 minutes, or until the peppers are tender and the cheese is melted.