4large bell peppershalved (from top to bottom), seeds removed
1cupmulti-colored quinoa
2teaspoonsolive oil
1yellow onionchopped
1teaspooncumin
1teaspoonchili powder
1teaspoongarlic powder
1 15-ouncecan black beansdrained
2-3cupsshredded pepperjack cheeseplus more as needed
¾cupchipotle salsa
4green onionsfinely sliced
2corn on the cobkernels removed
Kosher salt and freshly cracked black pepper to taste
Toppings:
Guacamole
Sour Cream
Sliced Green OnionsCilantro, Finely chopped red onions
Instructions
Cook the quinoa according to the package directions.
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes. Add the cumin, chili powder and garlic powder and stir to combine. Continue to cook for 1 minute and then remove from the heat. Add the spiced onion mixture to the quinoa. Stir in the black beans, cheese, salsa, green onions and corn kernels. Stir to combine and season with salt and pepper as needed. Add more salsa if you want more smokiness.
Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
Bake for 30 minutes covered, then remove foil, sprinkle a little extra cheese on top, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.
Garnish with assorted toppings listed above.
Notes
These are vegetarian and gluten-free. But feel free to leave off the cheese or pick up a vegan option to fit into a vegan diet.