Quinoa and Black Bean Stuffed Bell Peppers

Prepare the Quinoa:

1. In a medium saucepan, bring the vegetable broth or water to a boil.

2. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Prepare the Peppers:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes.

3. Place the peppers upright in a baking dish.

Cook the Filling:

1. In a large skillet, heat a little oil over medium heat.

2. Add the diced onion and cook until softened, about 5 minutes.

3. Stir in the black beans, corn, diced tomatoes, and spinach.

4. Add the cumin, chili powder, garlic powder, salt, and pepper.

5. Cook for another 5 minutes until everything is heated through and the spinach is wilted.

6. Add the cooked quinoa to the skillet and stir to combine.

Stuff the Peppers:

1. Spoon the quinoa and vegetable mixture into each bell pepper, pressing down lightly to pack the filling.

   If using cheese, sprinkle it on top of each stuffed pepper.

Bake:

1. Cover the baking dish with foil and bake for 25 minutes.

   If using cheese, remove the foil for the last 5 minutes of baking to allow the cheese to melt and brown slightly.

2. Garnish with fresh cilantro before serving.