Vegetarian Quinoa Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, tops removed and seeded
• 1 cup dry quinoa, rinsed
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small red onion, diced
• 3 garlic cloves, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 (14.5 oz) can fire-roasted diced tomatoes, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 3/4 cup crumbled feta, divided
• 1/2 cup shredded mozzarella
• Fresh cilantro and lime wedges, for serving

Instructions

1. 1

   Preheat the oven to 375°F. Bring vegetable broth to a boil, stir in the rinsed quinoa, reduce heat, cover, and simmer 15 minutes. Fluff with a fork.

2. 2

   While the quinoa cooks, blanch the peppers in boiling salted water for 3 minutes and drain. Stand them upright in a 9×13 dish.

3. 3

   Heat olive oil in a skillet over medium heat. Sauté the onion for 4 minutes, then add the garlic, cumin, smoked paprika, and chili powder. Toast 30 seconds.

4. 4

   Stir in the black beans, corn, and drained tomatoes. Cook 3 minutes until warmed through and the flavors meld.

5. 5

   Combine the vegetable mixture with the cooked quinoa in a large bowl. Fold in 1/2 cup feta and 1 teaspoon salt. Taste and adjust.

6. 6

   Divide the filling between the peppers, packing it in generously.

7. 7

   Cover with foil and bake 20 minutes so the peppers finish cooking.

8. 8

   Uncover, sprinkle with mozzarella and the remaining feta, and bake 10 more minutes until the cheese melts and the tops are golden.

9. 9

   Shower with cilantro and serve with lime wedges. A drizzle of Greek yogurt or avocado crema is delicious on top.