Stuffed bell peppers are such a yummy, healthy entree. But too often they come with ground beef, chicken or other meat. Black beans provide more than enough flavor and protein in this simple vegetarian dish.

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

You’ll need:

• 4 large red or green bell peppers, halved (from top to bottom), seeds removed
• 1 cup quinoa
• 2 teaspoons olive oil
• 1 yellow onion chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 15- ounce can black beans, drained
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 4 green onions, finely sliced

Instructions:

1. Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.
2. Brush the halved bell peppers with vegetable oil. Place them cut side up on the baking sheet.
3. Meanwhile, cook quinoa according to package instructions and set aside.
4. Meanwhile, heat olive oil in a medium skillet over high heat. Sauté onion for 5 minutes. Add cumin, chili powder and garlic powder. Stir to combine. Cook 1 more minute and remove from heat.
5. Mix onion mixture with cooked quinoa. Stir in black beans, cheddar cheese and Monterey Jack cheese and season with salt and pepper.
6. Spoon mixture into bell pepper halves until all peppers are full. Sprinkle a bit more cheese on top.
7. Cover the dish with foil. Bake for 30 minutes covered.
8. Remove foil and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown.
9. Plate. Serve with sour cream, lime, salsa or any other toppings you desire!

Source: Adapted from a recipe by What’s Gaby Cooking