Taco night is back on thanks to THIS yummy stuffed pepper recipe!

A recent college grad on a mission to lose the lingering freshman 15 (20?), I was not in a rush to give up our weekly taco night. What tastes better than a taco after a long, hard days work?! SO, I did a little research and ergo- this Taco Stuffed Pepper recipe was born! Coming in at roughly 335 calories per serving (1 very stuffed pepper), this meatless take on taco night will leave you feeling full and satisfied! (Even served this to my meat-eating counterparts, and they loved it!)

Recipe: (yields 4 very stuffed peppers, and some extra filling!)
INGREDIENTS:
4 Green Bell Peppers
1 Onion, chopped
1 cup Black Beans
1 cup Yellow Sweet Corn
1 cup Quinoa
1 package Taco Seasoning (I used McCormick Cheesy Taco Seasoning Mix, 90 calories)
(optional) 4 tbsp. Grated Cheddar Cheese
(optional) 4 oz. (Sabra) Salsa

DIRECTIONS:

1. Preheat your oven to 350. You can begin cooking your peppers while you prepare the filling, so they won't need to cook as long later!
2. Cut the lids off your peppers and clean. Place the peppers upside down in your baking dish with a thin layer of water int the bottom. Cover with aluminum foil and bake for 20-30 minutes.
3. Filling. First, you'll need to cook your quinoa. Simply boil it on the stove until soft.
4. In a skillet on medium heat, put a dab of olive oil and begin to sauté your onions. When the onions begin to turn golden, add your beans, corn, quinoa and taco seasoning. Stir over heat for 2-3 minutes, or until evenly mixed.
5. Remove peppers from oven and stuff with taco filling. You will end up with a bit of filling left over, depending on the size of your peppers- so really stuff them! Put the peppers back in the oven for another 30-35 minutes, or until peppers are soft.
6. When peppers are cooked, you may choose to add some salsa and a tbsp. of cheddar cheese to the top. Allow cheese to melt in oven, then remove, let peppers cool, and enjoy!

- Bon appetit!