Ingredients
1-1/2 cups water1 cup quinoa, rinsed4 large green peppers1 jar (16 ounces) chunky salsa, divided1 can (15 ounces) black beans, rinsed and drained1/2 cup reduced-fat ricotta cheese1/2 cup shredded Monterey Jack cheese, divided
Preparation
Preheat oven to 400°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 10-12 minutes.
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.
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.
