QUINOA, CORN & BLACK BEAN-STUFFED PEPPERS | Vegetarian Summer | Umami

Ingredients

• 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