Taco night just got a whole lot more vegetarian!
4 medium/large bell peppers (Try to find peppers with flat bases that can stand upright.)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa, rinsed and drained
1½ cups vegetable stock
1 15-ounce can of black beans, drained and rinsed
1 cup corn
1 cup shredded cheese
½ cup enchilada sauce
# Preheat oven to 350˚F/180˚C.
# Wash and dry the peppers. Using a sharp knife, take off their tops and remove the seeds and pith. Arrange the peppers in an oven-safe dish so that they stand upright.
# Bake the peppers for 20 minutes.
# While the peppers are baking, begin cooking the quinoa. Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
# Add garlic and cook for an additional 2 minutes. Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
# Bring to a boil over high heat for 2 minutes. Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
# Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
# Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
# Generously top with cheese and return to the oven for an additional 20 minutes.
# Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.