3/4 Cup quinoa

1.5 Cups water

4 bell peppers, cut in half, stem & seeds removed

1 Tablespoon olive oil

1, 15 ounce can of black beans, rinsed & drained

1 ounce taco seasoning

1 cup spinach, ribboned

1 block Wood River Creamery Triple Pepper Cheddar Gruyere, 5-6 ounces of the block shredded

1. Cook the quinoa with the water per package directions

2. Preheat the oven to 400°F, line a baking sheet with parchment paper

3. Rub the outside of the peppers with the olive oil and place onto the baking sheet

4. Mix the cooked quinoa, black beans, taco seasoning, spinach, and 4-5 ounces of shredded cheese

5. Divide the filling between the peppers, gently pushing the filling in

6. Bake the filled peppers for 20 minutes

7. Remove the peppers from the oven and turn on the broiler

8. Top the peppers with an additional 1-2 ounces of cheese

9. Broil the cheese-topped peppers for a few minutes (keeping a close eye on them) until the cheese is nice & melty

10. Enjoy!

**Recipe creation and photo: Our Love Language is Food