Veggie Stuffed Bell Peppers--Dinner for Two!

Are you stuck in a vegetarian rut? Are you looking for a meatless Monday recipe? Well, I just tried out the BEST EVER recipe for you.  If you're cooking for one or two, this is a great recipe too!!  If you have more people, then just adjust the recipe.  I almost doubled the recipe in these pictures. Easy!  Hope you love it as much as I do!! Post any questions you have about the recipe in the comments below.

Here's what you'll need:
1 cup cooked quinoa (that's 1/2 cup dry)
1/2 tsp onion powder (or to taste)
1/2 tsp garlic powder (or to taste)
1 Tbsp olive oil
1/2 lb meatless crumbles (or ground turkey if you like meat!)
1 cup black beans, rinsed & drained
1 cup frozen corn
1/2 tsp Season All salt, low sodium (to taste)
2 large red peppers, halved & seeds removed (you can also use green or yellow!)
1 cup shredded cheese (your choice-- I love the fiesta blend!)
1/3 bunch cilantro, chopped

Preheat oven to 375 degrees F.  Begin by cooking quinoa as directed on package.  This can be cooking while you work on the rest of the recipe.  Then, place pepper halves on a large baking sheet & drizzle with olive oil. Bake at 375 degrees F for about 20 minutes or until the pepper's skin bubbles.  Set aside in a small casserole dish.  When peppers are cooking, start warming your onion powder and garlic powder in 1 Tbsp olive oil in a medium skillet.  Add in meatless crumbles, black beans, and corn.  Mix until warm-- about 5 minutes.  Add cooked quinoa and Season All salt, to taste.  Spoon into the pepper halves inside the casserole dish.  Top with cheese and cilantro.  Place under broiler for approximately 5 minutes until cheese is browning and bubbly.