Quinoa & Black Bean-Stuffed Peppers

• 1-1/2 cups water
• 1 cup quinoa, rinsed
• 4 large green peppers
• 1 jar (16 ounces) chunky salsa, divided
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup reduced-fat ricotta cheese
• 1/2 cup shredded Monterey Jack cheese, divided

1. Preheat oven to 400u0b0. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.
2. Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.
3. Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

water, quinoa, green peppers, chunky salsa, black beans, ricotta cheese, shredded monterey jack cheese

Taken from www.tasteofhome.com/recipes/quinoa-black-bean-stuffed-peppers/ (may not work)