Ingredients
Scale
- 1 cup quinoa
- 1/2 cup salsa (use a watery salsa, like salsa verde)
- 1/2 cup water
- 1 cup broth (chicken or vegetable)
- 2 red bell peppers
- 1 15-oz can black beans, rinsed
- 1/2 cup shredded cheddar cheese
- chopped cilantro (optional)
Instructions
- Heat oven to 400 degrees.
- Stir together quinoa, salsa, water and broth in a small pot.
- Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes, until water has been absorbed.
- While quinoa cooks, cut peppers in half, lengthwise and remove seeds.
- Bake for about 15 minutes, until slightly charred.
- When quinoa is done cooking, stir in black beans and season with salt and pepper if necessary.
- Fill pepper halves with quinoa mixture (you’ll have some leftover) and top with shredded cheese.
- Bake for another 5-10 minutes, until cheese is melted.
- Garnish with chopped cilantro if desired.
Nutrition
- Serving Size: 1 pepper
- Calories: 262
- Sugar: 4 grams
- Fat: 7 grams
- Carbohydrates: 38 grams
- Fiber: 7 grams
- Protein: 14 grams