Instructions

1. Preheat oven to 350 degrees F.
2. Begin slicing sweet peppers 1/3 lengthwise on the curved side, reserving for later use. De-seed the inside of the peppers so that you have a nice hollow middle. Set aside.
3. Dice reserved peppers until you have about 3/4 a cup and set aside.
4. In a large skillet heat olive oil over medium heat. Add garlic, onion, jalapeno and reserved peppers and cook about 2 to 3 minutes.
5. Add vegetable broth and tomatoes, stirring until combined, then add in quinoa, black beans, corn, chili powder, cumin, salt and pepper.
6. Bring mixture to a boil then cover, reduce heat and allow quinoa to simmer until cooked through, about 20 minutes. Note: you’ll know quinoa is done when you see what looks like a little tail pop out!
7. Stir in chopped cilantro and begin spooning your quinoa mixture into your peppers, filling as much as you can, and place on a baking sheet.
8. Bake peppers at 350 for about 13 minutes then remove from oven and top peppers with a sprinkle of cheese. Bake for an additional 2 minutes.
9. Serve and enjoy!