1 cup cooked quinoa (directions for cooking below)
½ cup diced onion
1 can black beans
1 tsp ground cumin
1 tsp minced garlic
½ tsp ground black pepper
1 can tomato sauce
⅔ cup vegetable broth, divided
3 sweet peppers (red is my favorite but, yellow and orange are excellent as well)
½ cup shredded cheddar cheese
Instructions
To cook quinoa: Rinse ½ cup uncooked quinoa, Boil with one-half cup veggie broth and one-half water, (I usually add a couple extra tablespoons water so the grain doesn't get stuck to the pot as much) as soon as it boils place lid on pot, reduce temperature and cook for an additional 15 minutes.
Preheat oven to 400 degrees F.
Coat nonstick pan with a few Teaspoons veggie broth or olive oil; heat over medium heat. Throw in onions and garlic. Saute for a few minutes until tender. Add black beans, tomato sauce, cumin, black pepper, and one-fourth cup vegetable broth and heat in skillet on low for a few minutes.
Cut bell peppers down center lengthwise, remove seeds. Place one-sixth mixture into each bell pepper half, and place in baking dish. Pour remaining vegetable broth into bottom of baking dish and cook in oven for 25 minutes.
Remove from oven and sprinkle shredded cheese on top, and get all the deliciousness into your belly!
Recipe by Table for Fifty at https://tableforfifty.com/chelseas-stuffed-bell-peppers/