Stuffed Bell Peppers with quinoa and black beans

We have been wanting to try Quinoa and I came across this recipe for Quinoa with black beans.  I wasn't sure what to serve with it so we decided to use it as a stuffing for some bell peppers instead and it was a Super Big Hit!

Serves 4

1 t. olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 c. quinoa
1 1/2 c. vegetable broth
1 t. gr. cumin
1/8 to 1/2 t. cayenne (we used a lot less to make it less spicy)
1 can diced tomatoes (15 oz)
1 can corn (15 oz)
1 can black beans (15 oz)
1/8 c. dried cilantro or 1/4 c. fresh cilantro
4 green or red bell peppers, cut tops off and clean out the insides
salt and pepper

Preheat oven to 375
Place peppers in a baking dish fill 1/4 of the way with water and cover with tin foil and cook for 20-25 min.  until tender.

Heat oil in a sauce pan on med heat.  Add onion and garlic and saute until translucent.  Add quinoa, and veg broth.  Season with cumin, cayenne, salt and pepper.  Bring to a boil.  Cover and reduce heat to low and simmer for 20 min.  Remove lid turn heat to med and add corn, beans, cilantro and tomatoes and cook simmering for 5 min. 

Remove peppers from oven, drain water, and fill each pepper with quinoa and black bean filling.  Place back in baking pan and place in the oven for 5 minutes.  Serve.