Quinoa Stuffed Bell Peppers

• 6 each sweet bell peppers (any color, I like to choose at least one of each color!)
• 2 cups quinoa
• 3 each tomatoes diced (or 12 ounces can of diced tomatoes)
• 1 cup corn
• 1 each sweet vidalia onions
• 1/2 cup red beans cooked, or canned
• 1/2 cup black beans cooked, or canned
• 3/4 cup monterey jack cheese cubed
• 1 can black olives canned
• 4 each basil leaves
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 3/4 cup spaghetti sauce
• 1/2 cup water
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated

1. Preheat oven to 375?F
2. 1).
3. Cook quinoa according to package instructions.
4. (Usually entails placing quinoa with 4C of water in a pot, and bring it to a boil.
5. Then simmer quinoa, until water is absorbed.
6. I used chicken or vegetable broth sometimes for flavor!)
7. 2).
8. Add all ingredients (except water and spaghetti sauce) in a bowl; mix.
9. Add cubed cheese last.
10. 3).
11. Add water and sauce together, and pour over the quinoa mix (BUT: save about 1/2 cup of mixture for the end of the recipe).
12. 4).
13. Boil each bell pepper for 3 minutes (after de-seeding).
14. 5).
15. When done boiling, sprinkle each pepper inside with a touch of salt, and turn over to drain.
16. 6).
17. Stuff each bell pepper with quinoa mix.
18. 7).
19. Top each bell pepper with some of the left over water/sauce mixture and top with parmesan cheese (or other cheeses that you have in the fridge are good, too!)
20. 8).
21. Bake for about 15 minutes.
22. 9).
23. ENJOY!!
24. !

sweet bell peppers, quinoa, tomatoes, corn, sweet vidalia onions, red beans, black beans, black olives, basil, garlic, salt, spaghetti sauce, water, parmesan

Taken from recipeland.com/recipe/v/quinoa-stuffed-bell-peppers-54290 (may not work)