Southwestern Quinoa-Stuffed Bell Peppers

No need to stuff those bell peppers with loads of meat and cheese. Here's a healthy protein-packed substitute. "Keen-wa," anyone?

Southwestern Quinoa-Stuffed Bell Peppers
Makes 4 servings.

4 bell peppers (I prefer the sweeter red ones.), tops cut off and seeds and ribs removed
3 cups cooked quinoa
1 can black beans, drained and rinsed
1 (8 ounce) can tomato paste
1 (4 ounce) can chopped green chiles
1 cup cooked corn
1/2 cup grated cheddar cheese
Pinch each of cumin, chile powder, Mexican oregano, salt and garlic pepper
Optional: 1 cup crushed tortilla chips and 1/2 cup grated cheddar cheese

Place bell peppers upright in a baking dish.

Combine remaining ingredients in a large bowl. Stuff mixture in bell peppers.

If desired, top with a mixture of crushed tortilla chips and a little more cheese.

Bake in a pre-heated 350° oven until heated through, about 25 minutes.