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Monthly Recipe: Stuffed Peppers

Place quinoa and vegetable broth in med saucepan. Bring to a boil over med-high heat. Lower heat to simmer, cover with lid and cook until all liquid absorbs, 15 mins. Allow quinoa to rest 5 mins without opening the lid, then fluff with fork. Preheat oven to 375°F, prepare peppers by cutting in half lengthwise, remove seeds and membrane. Place the peppers in baking dish cut side up, pour water around the peppers enough to cover the bottom of the pan. Heat olive oil in large nonstick skillet over med heat. Add onions and saute until soften, 2-3 mins. Add garlic and cook until fragrant, 1 min. Stir in quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for 5 mins, stirring frequently. Spoon mixture into sliced peppers and sprinkle the cheese on top. Bake uncovered until peppers are tender and cheese is melted, 30-35 mins. Add optional toppings and serve hot