Ingredients
4 4 large bell peppers
1 tablespoon Olive oil
1/2 cup chopped onion
2 cups cooked quinoa
1 can black beans (15 oz), drained and rinsed
1 can diced tomatoes (14.5 oz), most juice drained off
1 teaspoon chili powder
4 cloves garlic cloves, mashed
1/2 teaspoon cumin
8 ounces Mexican cheese mix
Preparation
Cook quinoa and preheat oven to 350 degrees F
Bring a large pot of lightly salted water to boil, cook bell peppers in the boiling water until slightly softened (4 minutes)
Heat oil in a skillet over medium heat, cook and stir garlic in the oil, then onion, then any other vegetables (like peppers, hot peppers, etc.) you might want. Cook until softened
Mix quinoa (or rice), black beans (or pinto beans, or combo), tomatoes, and cooked vegetables in a large bowl. Add the spices. Fold most of the cheese into the mixture.
Spoon the mixture into the peppers until they are filled
Set them on a baking sheet or 9x9 dish and sprinkle remaining cheese on top.
Bake for roughly 30 minutes until the cheese is melted and bubbly.
