Quinoa Stuffed Bell Peppers

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• 6 each bell peppers
  Ingredient note

  Source: 4-6 bell peppers; upper source range endpoint used for shopping.
• 3 tablespoons canola or olive oil
  Ingredient note

  Source: 2-3 tablespoons canola or olive oil; upper source range endpoint used for shopping.
• ½ cup diced onions
  Ingredient note

  Source: ½ cup diced onions
• 2 teaspoons minced garlic
  Ingredient note

  Source: 2 teaspoons minced garlic
• ½ teaspoon chili
  Ingredient note

  Source: ½ teaspoon chili
• ½ teaspoon cumin
  Ingredient note

  Source: ½ teaspoon cumin
• 2 teaspoons Creole seasoning
  Ingredient note

  Source: 1-2 teaspoons Creole seasoning; upper source range endpoint used for shopping.
• 1 teaspoon smoked paprika
  Ingredient note

  Source: 1 teaspoon smoked paprika
• 2 each chopped tomatoes
  Ingredient note

  Source: 2 chopped tomatoes
• ½ pound ground chicken
  Ingredient note

  Source: ½ pound ground chicken
• 2 cups cooked black beans
  Ingredient note

  Source: 2 cups cooked black beans
• 1 cup cooked quinoa
  Ingredient note

  Source: 1 cup cooked quinoa
• ½ cup chicken stock or water
  Ingredient note

  Source: ½ cup chicken stock or water
• 2 tablespoons chopped green onions
  Ingredient note

  Source: 2 tablespoons chopped green onions
• As Needed Black pepper
  Ingredient note

  Source seasoning: freshly ground pepper to taste
• ½ cup corn kernels (, drained well)
  Ingredient note

  Source: ½ cup corn kernels (, drained well)
• ¼ cup low fat shredded cheese
  Ingredient note

  Source: ¼ cup low fat shredded cheese

1. Cut top about ½ inch off each bell pepper; remove core and seeds from inside the pepper. Or split in half.
2. To accelerate cooking time, blanch bell peppers in a large pot of boiling water for about 2-3 minutes; remove with a slotted spoon then let it dry on paper towels or clean dish towel.
3. In a medium- large skillet, add oil, onions, garlic and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
4. Then add chili, cumin, creole seasoning, paprika, followed by tomatoes, continue stirring with a heavy wooden spoon for about 3 minutes.
5. Then add ground chicken, beans, cooked quinoa, green onions, and chicken stock. Cook for about 5 minutes.
6. Finally, throw in corn kernels and adjust the seasoning, to taste. Remove from the heat.
7. Stuff the bell peppers with the quinoa mixture and place in the baking dish. Bake them in a preheated oven at 350 F for 25 to 30 minutes or until the peppers are tender and the filling is heated through. Top with grated cheese, if desired.
8. Remove from the oven and let rest for 10 minutes before serving.