INGREDIENTS:

• 1 pack Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs
• 2 bell peppers (any color)
• Avocado or olive oil spray
• 1 cup quinoa, dry
• 1 medium yellow onion, diced
• 1 Tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1 cup grape tomatoes, cut in half 
• 1 cup frozen super sweet corn 
• 1 tsp taco seasoning 
• 1/4 tsp salt
• 1 cup chicken stock
• 1/2 Monterey Jack cheese, shredded

DIRECTIONS:

• Preheat the oven to 350 degrees.
• Cut the bell peppers in half and remove the stem and seeds. 
• Spray a baking dish with avocado oil, place the peppers in the dish, and spray the peppers with oil.
• Bake for 20 minutes then remove from the oven.
• While the peppers are baking, make quinoa. 
• To a pan on medium heat, add the olive oil and onions.
• Once the onions start to become translucent, add the garlic and stir together for about 1 minute.
• Add the quinoa, tomatoes, corn, beans, and taco seasoning to the pan and stir together for 1-2 minutes then add the chicken stock. 
• Bring to a boil then cover the pan and reduce heat to medium-low and simmer for 20 minutes. 
• Spoon some of the cooked quinoa mixture into the bell pepper, top with Roasted Garlic with Fontina, Parmesan, & Pecorino Romano Cheese Chicken Meatballs and shredded cheese. 
• Bake at 350 degrees for 15 minutes. Enjoy!