Stuffed peppers are a fantastic food to make on a less busy day to use for lunches during the week! The key is to make them with a protein that is going to keep you full for a long time. Quinoa is your guy!

You can even freeze the leftovers and use another day, or cut the recipe in half if you want less. 

Ingredients:

• 1 C uncooked quinoa (rinsed and drained)
• 6 bell peppers, cut into half (seeds and top removed)
• 1Tbsp olive oil
• 1 red onion, diced
• 3 cloves garlic, crushed
• 1 can black beans (drained and rinsed)
• 1 can corn (rinsed and drained)
• 1/4 C cilantro –  C chopped
• 1tbsp cumin
• Salt and pepper to taste
• 1 Lime, halved

Optional: Hot sauce for extra taste

Directions:

1. Preheat oven to 350*F
2. Cook Quinoa (RINSE quinoa first) Add 2 cups water to small pot, bring to a boil, add quinoa, stir. Cover when back to boiling. Remove from heat after ~15minutes or quinoa is transparent)
3. In a large pan: sautee red onion in olive oil and crushed garlic. When red onions are transparent, add black beans, corn, cilantro, cumin, salt and pepper. Stir well and continue to heat for ~3 minutes.
4. Squeeze 1/2 lime into sauté pan
5. When quinoa is cooked, squeeze remaining 1/2 lime in and stir.
6. Add quinoa to bean, corn, quinoa mixture and stir.
7. Place bell peppers on a cookie sheet. Scoop mixture into the bell peppers.
8. Place in pre-heated oven and cook for ~15 minutes, until the bell pepper is soft.