Southwestern Stuffed Peppers | Cook Smarts

Ingredients

• 1 cup Quinoa, dry
• 4 Peppers
• 1 can Black beans (14 oz / 397 g can)
• 1 cup Frozen corn
• 1 1/2 tsp Paprika
• 3/4 tsp Coriander
• 3/4 tsp Cumin
• 1/2 tsp Kosher salt
• 1 1/2 Tbsp Red wine or sherry vinegar
• 3 Tbsp Olive oil
• 4 oz Mexican cheese blend, grated ((buy pre-grated or blocks of Jack, cheddar, and colby and grate))
• 1 bunch Asparagus (thin or thick spears are fine)
• 1/2 tsp Paprika
• 1 Tbsp Olive oil
• 1/2 Lemons, juice