Quinoa Stuffed Peppers

• 4 bell peppers halved
• 1.5 tbs. olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 tbs. chili powder
• 2 tsp. cumin
• 2 tsp. paprika
• 1 15 oz can black beans rinse and drained
• 3 cups baby spinach chopped
• 3 cups cooked quinoa
• 1 15 oz can diced tomatoes
• 1/4 cup cilantro chopped

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• Preheat oven to 375 degrees F. Place a thin layer of oil on a baking dish.
• Slice in half lengthwise, remove the seeds, wash and set aside.
• In a large sauté pan heat oil over medium heat. Add onions and cook until soft for about 5 minutes.
• Stir in the garlic, chili powder, cumin and paprika, season with salt & pepper, and cook for another 1-2 minutes.
• Add the black beans, spinach, quinoa, and tomatoes, and mix together to fully combine. Cook over medium heat until the mixture is heated through, about 5 minutes. Stir in fresh cilantro.
• Use a spoon to fill peppers with quinoa stuffing.
• Arrange peppers in a large baking dish and cover with tinfoil. Bake for 25 minutes.
• Remove peppers from the oven. Garnish with chopped cilantro and serve immediately.

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