1 medium onion, chopped
1 tbsp. cumin
2 tsp. minced garlic
30 oz. (2 cans) chopped tomatoes, drained (save liquid!)
15 oz. black beans, rinsed and drained
3/4 cup quinoa
1.5 cups grated pepperjack, divided
1/2 cup Soy-rizo
4 large bell peppers, halved and ribs removed
Cook onion in a saucepan for 5 minutes over medium heat. Add cumin and garlic and saute for 1 minute. Stir in tomatoes and cook for 5 more minutes or until liquid has mostly evaporated. Stir in black beans, quinoa and 2 cups water. Cover and bring to a boil. Reduce heat to medium/low and simmer for 20 minutes.
After 20 minutes, stir in 1 cup cheese. Season with salt and pepper (optional). Preheat oven to 350F. Pour tomato liquid into the bottom of a baking dish. Add Soy-rizo to quinoa mixture, stir well and fill each pepper half with approximately 3/4 cup of the mixture. Place each pepper half in the baking dish, cover with foil and bake for 45 minutes-1 hour.
Uncover, sprinkle each with remaining cheese and bake 10 minutes more.
Serves 8 at 190 calories per half pepper serving.