Quinoa Stuffed Bell Peppers
chicken stock or broth
sweet bell peppers
, halved longitudinally, seeds and ribs removed
, finely chopped, divided
shredded sharp cheddar cheese
, divided (about 6 oz.)
. can black beans
, mild, medium, or hot
, chopped for garnish
Remaining red onion for garnish
plain Greek yogurt if desired for garnish
Cook quinoa in chicken stock or broth per package directions and let cool, 15 to 20 mins
In a skillet saute ¼ cup chopped onions in the olive oil on medium heat, 3 to 5 mins until softened.
Add chili powder, cumin and garlic powder and mix with the onions about 30 seconds.
Remove from heat and add to the cooked quinoa.
Add the salt, 1 cup shredded cheese, black beans, and salsa to the quinoa and mix thoroughly.
Spoon the quinoa into the pepper halves and bake at 375° in a casserole dish or on a sheet pan for 30 minutes, covered with a lid or foil.
Remove from the oven and uncover, then place a pinch of the remaining cheese on each pepper half.
Place back in the oven, uncovered, for 8 to 12 minutes until the cheese is melted
Serve with onion garnish and a dollop of Greek yogurt.
You may have more quinoa mixture than needed for 4 peppers, depending on size. Cut one more pepper or refrigerate the remainder to eat later.