Delicious stuffed bell peppers with quinoa, black beans, and sweet potatoes. These are super filling and packed with flavor. Incredibly healthy, gluten free, and vegetarian!
In a saute pan over medium-high heat, heat olive oil. Add onions, jalapeno, and garlic, and saute until the onions begin to soften and turn translucent, about 4-5 minutes. Place into large bowl and set aside.
While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add in diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender. This might take more or less time depending on how small you cut your sweet potatoes. Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion mixture.
Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper.