• 4 large bell peppers, sliced in half and seeds removed
• Olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons ground cumin
• 1 small sweet potato, peeled and diced
• 1–10 ounce can diced tomatoes with chiles (like Ro-tel brand)
• 1–15 ounce can black beans, drained and rinsed
• 1–8 ounce can tomato paste
• 3 cups vegetable broth
• 1 cup frozen corn
• 1 cup quinoa
• 1/2 cup shredded Monterey jack cheese
• Avocado, cilantro, sour cream, and lime for toppings, if desired

Instructions:

1. Preheat oven to 400°. Place the bell peppers, cut side up, in a large baking dish. Drizzle with olive oil and season liberally with salt and pepper. Roast in oven for 15-20 minutes, or until the peppers are tender.
2. While the peppers are roasting, begin on the filling by heating two tablespoons of olive oil over medium-high heat in a large, high-sided skillet. Add in the onion and garlic and cook until just fragrant and tender, about 3 minutes.
3. Add in the red pepper flakes, cumin, sweet potato, diced tomatoes with chiles, black beans, tomato paste, vegetable broth, corn, and quinoa. Bring to a boil, reduce to low, cover, and simmer until the sweet potatoes are tender, and the quinoa has absorbed most of the liquid—about 15 minutes. Remove from heat, and season to taste with salt and pepper.
4. Stuff each of the pepper halves with the filling, mounding on top (don’t worry, you’ll have enough filling!). Sprinkle peppers with cheese.
5. Bake in preheated oven just until the cheese is melted, brown, and bubbly, about 7-10 minutes. Serve peppers topped with avocado, cilantro, sour cream, and lime wedges.

Recipe Source