Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

 Ingredients

• 1 sweet potato, cut into small cubes
• 1 tsp chili powder
• 1 tsp cumin
• 4 tbsp olive oil, divided
• 1/2 cup uncooked quinoa
• 1/2 red onion, diced
• 4 cloves garlic, minced
• 1 can rotel tomatoes with green chiles
• 1- 15oz can black beans, rinsed
• 1- 12oz bag frozen steamable corn
• 2 tbsp lime juice
• 1 tsp parsley 
• 4 bell peppers, halved and seeds removed
• 1 1/2 cup shredded cheddar cheese
• salt and pepper to taste

Directions

• Preheat oven to 400.
• Spread out the diced potatoes on a baking sheet. Coat with 2 tbsp of the oil and then sprinkle with cumin, chili powder and salt and pepper. Bake for 20 mins. After baking, take potatoes out and turn oven down to 375.
•  Cook quinoa and set aside.
• Heat remaining 2 tbsp oil in large skillet over med-high. Add onions and saute until they start to soften.
• Add garlic and tomatoes and cook about 2 minutes.
• Add beans and corn and cook for 5 minutes until warmed. 
• Mix in the sweet potatoes, quinoa, parsley and salt/pepper and stir until mixed thoroughly.
• Stuff each pepper and sprinkle cheese on top. Place into cake pan that has been sprayed with cooking spray. Bake 30-45 minutes at 375 or until the peppers have softened.