Mexican Stuffed Peppers

Serving size: 3

Note: for Mediterranean compliant, use goat cheese or sheep's cheese. For vegetarian, omit cheese or use vegetarian friendly cheese.

• 3 Green Peppers

• 1 cups quinoa rinsed and toasted

• 1 cups vegetable broth

• 3/4 water

• 1 8oz black beans rinsed

• 1 8oz can diced tomatoes with green chilis

• 3/4 cup frozen corn

• 1 jalapeño sliced (optional: remove seeds)

• 1 small red onion diced

• 1/2 cup shredded cheddar

• 1tsp cumin

• 1tsp garlic powder

• 1tsp chili powder

• 1tsp onion powder

• 1/2tsp paprika

• 1tbs evoo

• (Optional: 1/2 cup Cotija cheese)

1. Preheat oven to 375 degrees.

2. Add quino, vegetable broth and water to a pot and boil until quinoa is fluffy and all water is absorbed. Set aside.

3. Add evoo, diced onion and diced jalapeño to a pan and sauté until onions are translucent.

4. Add diced tomatoes and green chilis with half the juice from the can. Mix together.

5. Add the frozen corn and sauté until corn is no longer frozen.

6. Add black beans, cooked quinoa and all seasoning and sauté for about 5 minutes. (If you choose to add Cotija cheese, mix it in now)

7. Cut the tops off of the peppers and remove seeds.

8. Add the peppers to an 8x8 baking dish with a little bit of water covering the bottom of the dish.

9. Stuff each pepper with the mixture and top with cheddar cheese if desired.

10. Bake in oven for about 25 minutes.