Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 4 large cubanelle peppers
  • 2 tbsp olive oil
  • 1 cup shredded cheese (optional), such as Monterey Jack or mozzarella

Instructions:

  1. In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes or until liquid is absorbed.
  2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
  3. Add garlic and cook for another minute.
  4. Stir in black beans, corn, cumin, paprika, salt, and pepper. Cook for 5 minutes.
  5. Combine cooked quinoa and cilantro with the mixture.
  6. Preheat oven to 375°F (190°C). Cut the tops off cubanelle peppers and remove seeds.
  7. Place peppers upright in a baking dish.
  8. Spoon filling into each pepper, packing lightly.
  9. Optional: Top each pepper with shredded cheese.
  10. Cover with foil and bake for 20 minutes.
  11. Remove foil and bake for an additional 10 minutes, or until peppers are tender.
  12. Remove from oven and let cool slightly before serving.
  13. Garnish with extra cilantro if desired.