6 bell peppers, tops cut off and insides cored and cleaned out
Instructions
Preheat oven to 350º. Rinse quinoa thoroughly in a sieve through running water. Combine quinoa, 2 ½ cups water, and ½ teaspoon salt in rice cooker and cook. If you’re using a pot mix 1 ½ cups rinsed quinoa and 3 cups water and cook until tender and fluffy, about 15 minutes.
Heat oil over medium-high heat in a pan. As the oil starts to shimmer add onions, poblano pepper, cumin, chili powder, and a ½ teaspoon of salt. Saute about 5 minutes until vegetables are softened and starting to brown. Add garlic and cook until fragrant. Add black beans, corn, tomatoes and cook for about 2 minutes until heated through.
Mix quinoa, veggies, cilantro, 1 cup cheese and season with salt and pepper. Fill peppers with mixture and top with remaining ½ cup of cheese. Bake for 25 minutes.
Recipe by Culinary Mamas at https://culinarymamas.com/southwestern-quinoa-stuffed-peppers/