Quinoa Stuffed Peppers

• 1 large red onion, chopped
• 1 jalapeno, seeded and minced
• 1 tbsp. olive oil
• 1 tbsp. ground cumin
• 1 tbsp. chopped garlic
• 1 - 15 oz. can petite diced tomatoes with jalapenos, drained, juice reserved
• 1 - 15 oz. can black beans, rinsed and drained
• 3/4 cup quinoa, rinsed
• 1 1/2 cups vegetable stock
• 1 cup Daiya dairy free pepper jack cheese (or regular pepper jack)
• 3 large red bell peppers, halved lengthwise, seeds and ribs removed

Preheat oven to 350 F.  Pour reserved juice from canned tomatoes into a sprayed 13x9 baking dish.

Heat oil in a saucepan over medium heat.  Saute onion and jalapeno for about 5 minutes, until soft.  Add cumin and garlic and cook for another minute. Stir in drained tomatoes and cook for 5 minutes, until most of the liquid has evaporated. Stir in black beans, quinoa and broth.  Cover and bring to a boil.  Reduce heat to medium low and simmer for 35 minutes, or until quinoa is tender.  Stir in the cheese.

Fill each halved bell pepper with the quinoa mixture and place in the baking dish.  Cover with foil and bake 45 minutes. Serve with sliced avocado.

Enjoy!!