Quinoa stuffed bell peppers

My goodness, it feels like forever since I had had the chance to cook or bake anything new. With school, work, church, and preparing foe my move to the university I will be attending in the fall my time has been limited, but I suppose that was a blessing in disguise. With the limited time I discovered a new dish that is easy to make and delicious. The best part is it can be changed up in different ways with whatever you have in the house to make an entirely different flare for a meal.  I made this one with a southwestern feel.

This makes enough for three servings, but if you have a large appetite, I recommend either doubling the recipe, or using this as a side or appetizer.

What You Will Need
 
3 Bell Peppers (Any color will work really)
1/2 cup Quinoa
1 TBS cumin
1 TBS red pepper flakes
1 can black beans
1 4oz can jalapenos
1/2 yellow onion diced
1/4 cup cilantro chopped
1 TBS cooking oil of any kind
Pepper jack cheese, as much or as little as you like
Salt and pepper to taste

Directions
1. Preheat oven to 350F

2.  Simmer the Quinoa in water for twenty minutes or until tender. Drain the remaining water out.

3. Stir chopped cilantro, red pepper flakes, and cumin to quinoa.

4.   Heat oil in a medium sized frying pan and saute onions and jalapenos, when the onions are tender add them and the jalapenos to the quinoa.

5. Drain and cook the black beans over medium heat for five minutes, stirring occasionally, then add to quinoa. Add salt and pepper to taste.

6. Cut the tops off the bell peppers and remove seeds before filling each with the Quinoa mixture.

7. Fill a pan with one inch of water and place Bell peppers in standing up.

8. Cook for five minutes, add cheese and put back in oven until the cheese melts. 
 

I hope you try this dish and enjoy it as much as I did!