This Southwestern Quinoa Stuffed Peppers recipe makes bell peppers that are stuffed with a delicious and cheesy quinoa mixture. These easy stuffed peppers are flavorful, filling and perfect for dinner!
Preheat oven to 350.
Grease a baking dish with butter; arrange halved bell peppers in baking dish and set aside.
In a small saucepan, combine vegetable broth and quinoa and bring to a boil; lower to a simmer, cover, and continue to cook for 15 minutes.
Remove from heat, gently fluff with a fork and set aside.
Heat olive oil over medium heat.
Add diced onions and season with salt; cook for 1 minute, or until translucent.
Stir in sweet corn and beans; continue to cook for 2 minutes, or until fragrant.
Stir in grape tomatoes and cooked quinoa; season with chili powder, cayenne pepper, dried parsley, salt and pepper.
Add 1 cup cheese; mix well and continue to cook for 3 to 4 minutes, or until everything is heated through and cheese is melted.
Remove from heat.
Divide mixture evenly between peppers, packing the quinoa mixture tightly into the hollow pepper shells.
Bake for 30 minutes.
Remove from oven and top each pepper with remaining cheese.
Put back in the oven and continue to bake for 5 minutes, or until cheese is melted.
Remove from oven and let cool 5 minutes.
Serve with a dollop of plain yogurt or light sour cream.