SOUTHWESTERN QUINOA STUFFED PEPPERS

(makes 4)

INGREDIENTS

4 bell peppers (any color)

2 cups cooked quinoa

1/2 can of black beans, drained and rinsed

2 ears of corn, kernels cut from cob (may also use canned or frozen corn)

*optional - 3-4 cooked chicken breasts, diced

2 Tbsp chopped fresh cilantro

1 heaping tablespoon taco seasoning

1.5 cups of shredded cheese

2/3 cup chopped tomatoes

DIRECTIONS

1.  Preheat oven to 350 degrees fahrenheit.

2.  Wash peppers and cut off tops.  Discard seeds and ribs.

3.  In a very large bowl, mix together all other ingredients.  Save a small bit of the cheese to sprinkle on top of the peppers (or use extra cheese!)

4.  Bring a large pot of salted water to boil over high heat.  Submerge peppers into water and boil for 3 minutes.  Remove carefully and let cool until you are able to handle them.

5.  Set peppers upright in a baking dish.  Fill peppers with filling, pushing down gently and heaping up slightly on top.  Sprinkle with extra cheese if desired.

6.  Bake at 350 for 40-45 minutes or until browned on top and heated through.

7.  Serve with more chopped fresh cilantro or fresh salsa.

Recipe modified from rachelcooks.com