Quinoa Stuffed Peppers

6 sweet red, yellow, or orange bell peppers, washed and seeds removed

1 C uncooked quinoa (red, white, or combo)

1 can black beans, drained & rinsed

1 4-oz can chopped green chiles

1 small can corn, drained

4 green onions, chopped

3 T or more of chopped fresh cilantro

1 C cheddar cheese or Mexican cheese blend

1/2 C feta cheese, crumbled

1 C salsa (pick your heat)

1/2 t salt

1/4 t freshly ground black pepper

1/2 chili powder

1 t cumin

1 t garlic salt

1. Bring 2 cups of water to a boil and cook the quinoa for about 15 minutes, covered and on low until water is absorbed. While it cooks, combine all the remaining ingredients and prepare the bell peppers. Once the quinoa is done, add it to the mixture.

2. Line a casserole dish with parchment paper or slightly grease the dish. Preheat the oven to 350 degrees.

3. Stuff the peppers with the mixture. Bake for 30 minutes.

4. Remove and add more shredded cheese and salsa spooned over the top of the peppers. Bake another 10-15 minutes.