Bell peppers stuffed with Quinoa-black bean salad

Ingredients:

·         4-5 large bell peppers, tops cut off and seeds removed

·         ½ cup uncooked quinoa

·         1.5 cups water or vegetable  broth

·         Lemon zest from 1 lemon

·         Juice from one lime

·         Fresh cilantro, finely chopped 4-5 strands

·         1 Tbsp olive oil

·         Red onion (one small), finely chopped

·         1 garlic clove, minced

·         Salt and pepper to taste

·         Canned black bean (1 can) or cooked black beans

·         One can of drained sweet corn

·         Shredded cheese or avocado slices to top the peppers

·         Sour cream or salsa for serving (optional)

·         Jalapeno peppers (optional)

·         Taco seasoning (optional)

Procedure

·         Drop the peppers into boiled water for about 2-3 minutes and place them up side down on a paper towel after taking them out

·         Boil the water or vegetable broth in a medium sized pan and add quinoa to it. Reduce the heat to simmer and cover it with a lid for about 15-20 minutes when all the liquid is absorbed by quinoa and the quinoa looks fluffy

·         Heat the olive oil in a medium sized skillet and add chopped onions, garlic, salt, pepper and the jalapeno peppers (optional)

·         Mix all the above ingredients including quinoa into a bowl with black beans and corn

·         Add cilantro and the lemon zest to quinoa and mix it well

·         Preheat the oven to 350 degree F

·         Fill this mixture into the peppers placed in a baking tray that is filled with water just enough to cover the bottom

·          Cover the top of peppers with cheese if you are using the cheese and place it in the oven with broil setting

·         If you are using avocado, just place the peppers in bake setting and top the avocado after the peppers are baked

·         Use tongs to remove the peppers and serve them with sour cream or salsa