Santa Fe Quinoa Stuffed Peppers

These Vegan Quinoa Stuffed Peppers are Savory, smoky, subtly sweet & satisfying. Gluten-free too! #stuffedpeppers #glutenfree #veganhuggs

Ingredients

• 1 cup dry quinoa , rinsed
• 6 large bell peppers , assorted colors
• 1 1/2 tablespoona olive oil (or preferred oil)
• 1 medium onion , diced
• 8 oz mushrooms , chopped
• 3-4 cloves garlic , minced
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 3/4 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 1 1/2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon sea salt , more to taste
• fresh cracked pepper to taste
• 2 cups vegetable broth , low sodium
• 1 cup corn , fresh or frozen
• 1 15 oz can black beans , rinsed and drained

Instructions
To Prepare Peppers:

1. Preheat oven to 400 °F. 
2. Wash and cut each pepper in half. If the pepper has a stem, try to leave it intact. Just carefully cut it down the middle, leaving a piece on each pepper halve (this helps the pepper keep its shape). Remove membranes and seeds.
3. Brush a little oil inside each pepper, and sprinkle with salt and pepper. Place, cut-side up on a large rimmed baking sheet (line with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.