Quinoa and Black Bean Stuffed Peppers

Instructions

1. Prepare the peppers
   Preheat oven to 375°F (190°C). Arrange halved bell peppers in a large baking dish, cut side up. Lightly brush with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly, then remove from oven but keep the oven on.
2. Cook the quinoa
   In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
3. Prepare the filling
   Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until translucent. Add garlic and cook for another 30 seconds until fragrant. Add black beans, corn, diced tomatoes, cumin, chili powder, and smoked paprika. Stir to combine and cook for 3-4 minutes until heated through.
4. Mix filling ingredients
   In a large bowl, combine the cooked quinoa with the bean mixture. Stir in half of the cheese and the chopped cilantro. Season with salt and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
5. Stuff the peppers
   Spoon the quinoa and black bean mixture generously into each par-baked pepper half, mounding slightly on top. Sprinkle the remaining cheese evenly over the stuffed peppers.
6. Bake to perfection
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until peppers are tender and cheese is melted and lightly browned.
7. Garnish and serve
   Remove from oven and let stand for 5 minutes. Garnish with additional fresh cilantro and serve with a dollop of Greek yogurt or sour cream if desired.