Aromatic Roasted Quinoa-Pinto Peppers

Ingredients

• 4 large sweet bell peppers
• 1 tbsp extra virgin olive oil
• 1 yellow onion
• 3 cloves garlic
• 1 cup cooked quinoa
• 1.5 cups pinto beans
• 0.5 cup tomato paste
• 0.5 cup vegetable broth
• 0.25 cup parsley
• 2 tbsp fresh mint
• 1 tbsp oregano
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 0.25 cup pine nuts
• 0.5 cup cherry tomatoes
• 1 tsp lemon zest
• 1 tbsp red wine vinegar
• to taste kosher salt
• to taste black pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Halve bell peppers lengthwise and remove seeds.
2. 2In a large pan, heat olive oil. Sauté onion and garlic until softened. Stir in cooked quinoa, pinto beans, tomato paste, vegetable broth, parsley, mint, oregano, cumin, smoked paprika, pine nuts, cherry tomatoes, lemon zest, red wine vinegar, salt, and pepper.
3. 3Spoon the filling into the bell pepper halves. Arrange stuffed peppers in a baking dish with 1/4 cup water or broth at the bottom.
4. 4Bake for 30-40 minutes, or until peppers are tender and the filling is heated through.