Quinoa Taco-Stuffed Peppers Recipe by Tasty

Ingredients

For 4 servings

• 4 large bell peppers, try to find peppers with flat bases that can stand upright
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup quinoa, rinsed and drained
• 1 ½ cups vegetable stock
• 15 oz black beans, drained and rinsed, 1 can
• 1 cup corn
• 1 cup shredded cheese
• ½ cup enchilada sauce, or salsa
• sour cream
• guacamole
• shredded cheese
• fresh cilantro