Ingredients:
4 large bell peppers, any color
1 cup quinoa, cooked
One can (15 oz) of rinsed and drained black beans
1 can (14 oz) diced tomatoes, drained
1 cup corn kernels
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
One cup of shredded cheese, either Mexican mix or cheddar
Fresh cilantro, chopped (for garnish)
Instructions:
Turn the oven on to 375°F (190°C) and coat a baking dish with oil.
Slice off the bell peppers’ tops, then take out the seeds and membranes.
In a large mixing bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, onion, garlic, cumin, chili powder, salt, and pepper.
Place the combination of vegetables and quinoa into the bell peppers.
After the baking dish is ready, put the stuffed peppers inside.
Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
Remove the foil, sprinkle shredded cheese on top of each pepper, and return to the oven to bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.
Serve the vegetarian stuffed bell peppers hot as a flavorful and nutritious meal.