Southwestern Quinoa Stuffed Peppers

These Southwestern Quinoa Stuffed Peppers are a meatless meal that will even satisfy the meat-and-potatoes crowd!

4 large bell peppers, sliced in half and seeds removed
Olive oil
Salt and pepper, to taste
1 small onion, diced
2 cloves garlic, minced
¼ teaspoon red pepper flakes
2 tablespoons ground cumin
1 small sweet potato, peeled and diced
1–10 ounce can diced tomatoes with chiles (like Ro-tel brand)
1–15 ounce can black beans, drained and rinsed
1–8 ounce can tomato paste
3 cups vegetable broth
1 cup frozen corn
1 cup quinoa
½ cup shredded Monterey jack cheese
Avocado, cilantro, sour cream, and lime for toppings, if desired

View the full recipe at Back to Her Roots →