Ingredients
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1 1/2 cups quinoa
3 cups vegetable broth or water
1 cup corn kernels (fresh or frozen)
1 packed cup spinach, roughly chopped
2 teaspoons Cumin
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 medium zucchini (about 1 cup), chopped
1 medium summer squash (about 1 cup), chopped
1 1/2 cups shredded Monterey Jack or cheddar cheese
15-ounce can kidney beans, drained and rinsed
4 medium bell peppers, halved
Directions
1. In a medium saucepan, bring the quinoa, broth/water and corn kernels to a boil. Cover with a lid, and reduce to a simmer for 10 minutes, until the liquid is absorbed and the quinoa is fluffy. Using a fork, whisk the chopped spinach into the quinoa mix. Remove from the heat and set aside.
2. Heat the grill for 10 minutes. In a small bowl, mix together the seasonings.
3. Place the zucchini and summer squash in a grill-safe skillet or baking sheet. Toss the seasoning with the zucchini and summer squash. Place the skillet or baking sheet (with the veggies) on the grill and cook for 5 to 7 minutes. Remove from the grill.
5. In a large bowl, combine the quinoa mix, grilled zucchini, and squash, 1 cup shredded cheese and kidney beans. Fill each pepper half with the filling. Top with 1 tablespoon of cheese.
6. Brush the grill with oil (to prevent the peppers from sticking) and place each stuffed pepper on the grill (filling side up) for 10 to 12 minutes, until the cheese is melted and bottom of the peppers are slightly charred.
