These are great for a meal or appetizer and are packed with fiber, protein and lots of veggies to help keep you full. Any bell pepper will do but I like the red ones for the extra Vitamin C since it’s now cold season. It takes a little bit of prep time but you could make the filling ahead of time and cook it in the peppers the next day. I like mine a little spicier but the red pepper flakes and jalapeno can be omitted.
1 teaspoon olive oil
3 cloves garlic, minced
1/2 cup onion, diced
1 jalapeno, seeded and diced
3/4 cup uncooked quinoa
2 cups vegetable broth, divided
1-15 oz can black beans, rinsed and drained
1 medium sweet potato, peeled and finely diced
2 Roma tomatoes, seeded and finely chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 cup chopped cilantro
1 teaspoon red pepper flakes
4 large red bell peppers, seeds removed and cut vertically
3/4 cup reduced fat shredded Colby jack cheese
Salt and pepper to taste
Preheat oven to 400 degrees F.
Heat olive olive in skillet over medium-high heat. Add onions, jalapeno and garlic and saute until the onions begin to soften and turn translucent, about 4-5 minutes. Place into large bowl and set aside.
Cook quinoa: rinse with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil. Add in quinoa and bring mixture to a boil again. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; add to onion mixture.
While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender. Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion mixture. Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, salt and pepper.
Arrange bell peppers on baking sheet and stuff with a heaping 1/2 cup of quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts. Remove and serve immediately.