Cook at home

Quinoa and Black Bean Stuffed Peppers

Bell peppers filled with quinoa, black beans, corn and cumin, baked until tender.

Ingredients

• 4 bell pepper, large, tops cut off and seeded
• 3/4 cup quinoa, rinsed
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 2 scallion, sliced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced

Steps

1. Heat the oven to 375 F (190 C). Simmer the quinoa in 1 1/2 cups water, covered, for 15 minutes, then fluff.
2. Mix the quinoa with the beans, corn, 1/2 cup of the salsa, cumin, chili powder, salt and scallions.
3. Stand the peppers upright in a baking dish and fill them with the mixture. Pour the remaining salsa around the base and cover with foil.
4. Bake 35 minutes, remove the foil and bake 10 minutes more until the peppers are tender.
5. Top with cilantro and avocado.