Quinoa & Black Bean-Stuffed Peppers

1. 1

   Preheat oven to 400u00b0. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.

2. 2

   Meanwhile, cut and discard tops from peppers; remove seeds. Place in a greased 8-in. square baking dish, cut side down. Microwave, uncovered, on high until crisp-tender, 3-4 minutes. Turn peppers cut side up.

3. 3

   Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in beans, ricotta cheese and 1/4 cup Monterey Jack cheese. Spoon mixture into peppers; sprinkle with remaining cheese. Bake, uncovered, until filling is heated through, 10-15 minutes. Top with reserved salsa.

* Per serving · 4 servings · Values may vary.

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