QUINOA, CORN & BLACK BEAN-STUFFED PEPPERS

• portions: 4 stuffed peppers

Ingrédients

5 large fresh red bell peppers, halved and seeds removed

2 tablespoons diced white onion

Fresh cilantro to taste

½ teaspoon salt

Pinch ground pink peppercorn

¾ cup quinoa, rinsed

1/ cups Low-Histamine Biome

Broth (page 159) or water

1/ cups cooked black beans

1 cup corn, frozen or thawed

2 teaspoons ground cumin

1½ teaspoons garlic powder

Avocado oil or olive oil, for brushing the exteriors of the bell peppers

Instructions

1. Preheat the oven to 475°F. Place two bell pepper halves flat-side down on a lined baking sheet. Roast on the middle or top rack for sheet. Roast on the middle or top rack for about 20 minutes, rotating halfway through, until slightly charred and soft.

2. Place the roasted red pepper, white onion, and cilantro in the base of a food processor and pulse to create a chunky salsa. Season to taste with salt and pepper, then set aside.

3. Add the quinoa and vegetable broth to a saucepan and bring to a boil over high heat. Once boiling, reduce the heat, cover with a tight-fitting lid, and simmer for about 15 minutes, until all of the liquid is absorbed and the quinoa is fluffy.

4. Reduce the oven temperature to 375°F and lightly grease a 9 X 13-inch baking dish or rimmed baking sheet.