Black Bean and Kale Stuffed Peppers with Quinoa

Preheat oven to 375°F (190°C).

Cut the bell peppers in half lengthwise and remove the seeds and membranes. If desired, cut a thin slice off the bottom of each half so they sit flat.

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the chopped kale and cook until wilted, about 3-5 minutes.

Add the cooked quinoa, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Mix well to combine.

Stuff each bell pepper half with the quinoa and black bean mixture.

Place the stuffed peppers in a baking dish. If needed, pour a thin layer of vegetable broth (about 1/2 cup) into the bottom of the baking dish to prevent sticking.

Bake for 20 minutes, or until the peppers are tender.

Sprinkle the shredded cheese over the top of the stuffed peppers and bake for another 5-10 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving.