Southwest Stuffed Bell Peppers with Black Bean Quinoa Filling

Preheat the oven to 375°F (190°C).

Rinse 1/2 cup quinoa under cold water. In a medium saucepan, combine quinoa with 1 cup 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. Fluff with a fork and set aside.

Cut the 2 large bell peppers in half lengthwise and remove seeds and membranes. Place the pepper halves in a baking dish, cut side up.

Finely dice 1/2 medium yellow onion, mince 2 cloves of garlic, and remove seeds and finely chop 1 small jalapeño (wear gloves to avoid irritation).

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add minced garlic and chopped jalapeño to the skillet and cook for 1 minute until fragrant.

Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika. Cook for 30 seconds to toast the spices.

Drain and rinse 1 can of black beans. Add the beans, 1/2 cup corn kernels, and 1/2 can of fire-roasted diced tomatoes to the skillet. Stir to combine and cook for 3-4 minutes.

Add the cooked quinoa to the skillet and mix well. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Remove from heat and stir in 1 tablespoon fresh lime juice and 3 tablespoons chopped cilantro (reserve some for garnish).

Spoon the quinoa mixture evenly into the bell pepper halves. Cover the baking dish with foil and bake for 25 minutes.

Remove the foil, sprinkle 1/2 cup monterey jack cheese over the peppers, and bake uncovered for an additional 10 minutes until the cheese is melted and the peppers are tender.

While the peppers finish baking, dice 1/2 avocado and prepare the garnishes.

Serve the stuffed peppers hot, topped with diced avocado, a dollop of Greek yogurt, and the remaining chopped cilantro.