Preparation Steps

• Preheat oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in a baking dish.
• Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork.
• While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the rinsed black beans, corn, salsa, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
• Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine.
• Spoon the quinoa mixture evenly into the prepared bell pepper halves.
• Pour about 0.5 inch of water into the bottom of the baking dish. Cover the dish with foil.
• Bake for 30 minutes, or until the peppers are tender. Remove the foil and, if desired, top with shredded cheese and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
• Serve hot, garnished with fresh cilantro and sour cream or Greek yogurt, if desired.