Mexican stuffed peppers with quinoa beans and corn - University of Ottawa Heart Institute Patient Al

Ingredients

• 2 large sweet peppers (red, orange or yellow)
• 1/3 cup (75 mL) quinoa
• 1 Tbsp (15 mL) canola oil
• 1/2 cup (125 mL) diced onion
• 1 tsp (5 mL) cumin
• 3/4 cup (175 mL) frozen corn, thawed
• 1/2 cup (125 mL) canned black beans, drained and rinsed
• 1/4 cup (60 mL) red peppers, chopped
• 1 Tbsp (15 mL) finely chopped cilantro or parsley
• 1/4 cup (60 mL) reduced fat Tex-Mex shredded cheese, divided