Vegetarian Stuffed Bell Peppers with Jalapeño Ranch Dressing

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• 4 large bell peppers, ribs and seeds removed
• 1 can black beans, drained and rinsed
• 1 medium yellow onion, diced
• 2 garlic cloves, crushed or minced
• 1 can tomatoes, diced
• 1 can kidney or red beans, drained and rinsed
• 3 cups vegetable broth
• 1 cup corn, we used frozen 
• 1 cup quinoa, rinsed and drained
• 2 tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1/2 tsp. cayenne pepper, optional
• Salt and pepper, to taste

• Monterey jack or Mexican blend cheese, shredded 
• Avocado, sliced
• Cilantro or parsley
• Toby’s Jalapeño Ranch Dressing & Dip 
• Lime wedges
• Jalapeño, thinly sliced

Gather all ingredients. Heat oven to 400 degrees F., then line a baking sheet with parchment paper. 

Thoroughly wash the bell peppers and dry any excess moisture. Then, slice the top portion of each bell pepper off to create a vessel for the quinoa and bean mixture. Sprinkle each bell pepper with salt and pepper and bake for 8-10 minutes.

Meanwhile, heat olive oil in a skillet on medium-high heat. Add diced onion and minced garlic. Sauté until the onion is translucent. Then, stir in tomatoes, beans, and corn. Next add in the ground cumin, smoked paprika, and additional salt and pepper. Cook, stirring constantly, for 2-3 minutes. 

Next, stir in the quinoa and vegetable broth and reduce the heat to low. Cover and let simmer until quinoa is cooked, around 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted bell peppers. Sprinkle shredded cheese on top and place back into the oven and cook for 6-8 minutes, or until cheese is melted and the bell peppers are tender.

Garnish with avocado, fresh cilantro, thinly sliced jalapeño, and a generous spoonful of Toby’s Jalapeño Ranch Dressing. Enjoy your Vegetarian Stuffed Bell Peppers!