Sprinkle of Vegan: Black Bean, Sweet Potato, and Quinoa Stuffed Bell Peppers

I like this dish because it's kind of like it own balanced meal in itself, but I had mine with another protein. This recipe comes from Ambitious Kitchen, found here: http://www.ambitiouskitchen.com/2013/04/black-bean-sweet-potato-quinoa-stuffed-bell-peppers/

This recipe requires a little more effort to make, simply because it calls for a few different things (sauteed onions and garlic, diced and boiled sweet potatoes, quinoa, and roasting the stuffed peppers), but in actuality it only took me probably 45 minutes (45 minutes of valuable study or sleep time for a college student, but hey food above all, right?).

Ingredients:

* I made a half recipe and it was easy to reduce the recipe for a single person

1 teaspoon olive oil
2 cloves garlic, minced
1/2 large yellow onion, diced (about 1/2 cup)
1/2 jalapeno, seeded and diced (I skipped this)
3/4 cup uncooked quinoa
2 cups vegetable broth, divided
1-15 oz can black beans, rinsed and drained
1 medium sweet potato, peeled and finely diced
2 Roma tomatoes, seeded and finely chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano (I skipped the oregano and cilantro also)
1/2 cup chopped cilantro
1 teaspoon red pepper flakes, if desired
1/8 teaspoon pepper
1/8 teaspoon salt, plus more to taste if desired
3 large red bell peppers, seeds removed and cut vertically
**3/4 cup reduced fat shredded colby jack cheese (*leave out for vegan recipe as I did)

Saute the onions and garlic in olive oil

Peel and dice the sweet potato into small pieces and put in boiling water to cook for about 6 minutes. Rinse a can of black beans, cook quinoa, dice and remove seeds of tomato, and mix all ingredients together.