Stuffed Bell Peppers with Quinoa, Black Beans and Chipotle Lime Sauce

Preheat the oven to 375°F (190°C).

Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.

While quinoa cooks, cut the tops off 4 bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and microwave for 5 minutes to soften slightly.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened.

Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Add 1 cup of corn kernels and cook for 2 minutes.

Drain and rinse 1 can of black beans, then add to the skillet along with 1 can of drained diced tomatoes, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Add the cooked quinoa to the skillet and mix well. Stir in 3 tablespoons of chopped fresh cilantro. Remove from heat.

For the chipotle lime sauce, in a small bowl, combine 1 cup of Greek yogurt, 2 tablespoons finely chopped chipotle peppers in adobo sauce, 2 tablespoons lime juice, 1 teaspoon lime zest, and 1 teaspoon honey. Mix well and set aside.

Fill each bell pepper with the quinoa mixture. Top with 1/4 cup of shredded cheddar cheese per pepper.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and slightly browned.

Serve the stuffed peppers hot, drizzled with the chipotle lime sauce and garnished with remaining fresh cilantro.