Southwest Black Bean and Quinoa Stuffed Peppers

Preheat your 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 liquid is absorbed and quinoa is fluffy.

While quinoa cooks, prepare the peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the pepper halves cut-side up in a 9x13 inch baking dish.

Finely dice 1/2 medium red onion, mince 3 cloves of garlic, and seed and mince 1 small jalapeño.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

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

Drain and rinse 1 can of black beans. Add the beans and 1 cup of corn kernels to the skillet.

Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes to blend flavors.

Remove the skillet from heat and add the cooked quinoa, juice from half the lime, and 3 tablespoons of chopped cilantro. Mix well.

Spoon the quinoa mixture into the pepper halves, pressing down gently to fill them completely.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle 1 cup of shredded Mexican cheese blend over the peppers, and bake uncovered for an additional 10-15 minutes until the cheese is melted and peppers are tender.

While peppers are baking, dice 1 cup of cherry tomatoes and 1 medium avocado. Mix together with remaining cilantro and lime juice to create a fresh salsa.

Serve the stuffed peppers hot, topped with the fresh tomato-avocado salsa.