Quinoa & Black Bean Stuffed Peppers

I've got a recipe to spice up your day, whether you're in a sunshine state or watching the clouds roll in (like I am). Husband and I tried this recipe out a few months ago, and we were both pleasantly surprised with its delicious taste and filling qualities. Paired with some tortilla chips, salsa, and guacamole, you've got a healthy meal sure to please your taste palette. 

• What You'll Need
• Olive oil
• 1/2 an onion
• 2 medium carrots, diced
• 2 garlic gloves, minced
• 3/4 cup quinoa, rinsed
• 3/4 TSP salt
• 3 large bell peppers of your preference (my fave is yellow)
• 1 can of black beans, drained & rinsed
• 1 8 oz. can of tomato sauce
• 1 TSP chili powder
• 1/2 TSP cumin
• 1/2 TSP oregano
• 1/2 TSP paprika
• 1 TSP cilantro (we used dried, but you can use fresh)
• Reduced-fat mozzarella cheese (or to your liking)

• What You'll Do
• Preheat the oven to 375° and line a rimmed baking sheet with aluminum foil.
• In a saucepan, heat the olive oil, onion, and carrot until the vegetables have softened and the onion becomes translucent. Add the minced garlic and cook for about 2 more minutes.
• Next add the quinoa, 1.5 cups of water, and the salt. After the water comes to a boil, reduce the heat to low and cover the saucepan, allowing it to simmer for 20 minutes or until all the liquid as been absorbed. 
• In the meantime, get the peppers ready by washing them, cutting each one in half, from top to bottom, and removing the stem, seeds, and membranes. 
• Arrange the peppers, cut-side up, on the baking sheet and coat in baking spray. Bake the peppers for 15 minutes and then remove them from the oven.
• Back to the sauce: once the liquid as been absorbed, add the black beans, tomato sauce, and all the spices. Mix thoroughly and then divide the quinoa mixture amongst the 6 pepper halves. Pat down the filling in order to pack it in. 
• Bake the stuffed peppers for 20 minutes and then top them with your desired cheese and amount, putting them back in the oven until the cheese has melted.