Pardon the photo – my pepper tipped over and lost some of its cheese.

Ingredients

• 1 Tbs olive oil
• 1/2 to 1 small sweet onion, diced
• 1 lb ground beef
• 1 Tbs cumin
• 1 Tbs chili powder
• 1 tsp salt or to taste
• 15 oz crushed tomatoes
• 15 oz black beans
• 15 oz sweet corn kernels
• 1 cup rinsed, uncooked quinoa (cooked in 1 cup water, 1 cup beef stock)
• 8 bell peppers, tops removed and deseeded
• 1 cup cheddar or mexican blend cheese

Directions

1. Preheat oven to 350 (F).  Combine quinoa, water and beef stock in a small pot over medium heat.  Cook until liquid is absorbed.
2. While quinoa is cooking, add olive oil in a large skillet and saute onions.  When translucent, add ground beef.
3. When beef is cooked, add seasoning, tomatoes, beans, corn, and cooked quinoa.  Cook until heated through and add quinoa
4. Fill each pepper and top with cheese.   Cover in foil and bake for 40-50 minutes.  Cook uncovered for another 5 minutes if you like your cheese browned.