These peppers are satisfying for everyone and oh so healthy. You can use vegan cheese or eliminate to keep vegan. Naturally gluten-free and vegetarian.
2 cups tricolored cooked quinoa
1/2 cup canned black beans, drained and rinsed
1 medium diced tomato
3/4 cup shredded Mexican blend cheese
3 tablespoons chopped fresh cilantro leaves
1/2 tsp cumin
1/2 tsp garlic powder
2 chopped scallions
Kosher salt and black pepper, to taste
4 bell peppers, tops cut, stemmed and seeded
olive oil to drizzle
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. In a large bowl, combine quinoa, beans, tomatoes, cheese, cilantro, cumin, garlic, scallions, salt and pepper, to taste.
Spoon the filling into each bell pepper cavity. Place on prepared baking dish, top with remaining cheese, drizzle with olive oil and bake until the peppers are tender and the filling is heated through, about 30 to 40 minutes.