Mexican Quinoa Stuffed Bell Peppers

• green bell peppers, tops cut off↗4
• cup uncooked quinoa↗1
• red onion, diced↗1⁄4 - 1⁄2
• minced garlic clove, depending on how much you like1 -2
• tablespoons diced green peppers (chop up the tops of the bell peppers when you cut them off)3
• (14 1/2 ounce) can black beans, drained↗1
• (14 1/2 ounce) can diced petite tomatoes, drained well1
• cup salsa1⁄8
• cup corn↗3⁄4
• teaspoon chili powder↗1
• teaspoon oregano↗1
• teaspoon cumin↗1
• cup fresh cilantro, i use alot (use more or less depending on how much you like it.)↗1⁄8

Step-by-step instructions

1. 1

   Cook bell peppers in boiling water for 3-4 minutes to soften a little. (I did this because I was short on time and wanted to decrease baking time. You can of course, skip this and just stuff the raw peppers, then bake.).

2. 2

   Cook Quinoa in chicken broth, NOT water!

3. 3

   In a saucepan, sautee onions, garlic and chopped bell pepper tops.

4. 4

   Add rest of ingredients and cook until warmed through.

5. 5

   Fluff quinoa when it's done and add to saucepan with everything else.

6. 6

   Stuff peppers with the mix.

7. 7

   Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need bake for 30-40 minutes. Put a few tablespoons of water in the bottom of the dish too.).

8. 8

   NOTE: I wanted to add olives, but had none, so those would be good too. Some cheddar cheese would be great too.