Southwest Quinoa Stuffed Bell Peppers

Quinoa is a fun little grain. I think its a seed actually. Whatever. Treat it just like rice. I cook it JUST like I do rice. In my rice cooker actually! With a 1:1.5 quinoa to water/broth ratio. Fluffy and perfect each time.

Southwest Quinoa Stuffed Bell Peppers


Ingredients:

6 bell peppers, sliced lengthwise and deseeded and deribbed(is that a word?).
2 cups (cooked) quinoa (about 1 cup uncooked)
1 1/2 cup frozen corn
1 can black beans, drained and rinsed
1 can diced tomatoes, not drained
1 cup shredded cheddar cheese, divided
1 tbsp cumin
1 tbsp garlic powder
salt and pepper to taste
2 tbsp cilanto (optional, but recommended)
1/4 cup of chicken broth (water works in a pinch)

Heat a large pot of well salted water to a high boil. Put the peppers in for about 4 minutes. Remove peppers and place in icy water to cool.

Mix all other ingredients (about half the cheese) together and stuff the peppers. Cover with foil and cook at 400 for about 30 minutes. Remove foil, top with remaining cheese and cook another 5 minutes