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Servings Per Recipe: 4
Amount Per Serving
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Prepare Quinoa according to package directions.
In a separate pan heat oil over medium heat. Add onion and garlic, cook until onions are translucent and garlic is fragrant. Add cumin and sauté 1 minute.
Stir in can of black beans and broth, cook for about 5 minutes. Reduce heat to medium-low, and add fresh spinach, continue to cook until spinach is wilted.
Add cooked quinoa to pan and stir to combine. Season with salt and pepper, if desired.
Preheat oven to 350°F.
Fill each bell pepper half with heaping of quinoa mixture, top with cheese, and place in baking dish.
Bake 30 minutes or until pepper is to desired firmness. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with fresh squeezed lime before serving.
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