Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded cheese (optional, for topping)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Make Filling: In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, and red onion. Stir in olive oil, ground cumin, paprika, garlic powder, salt, and pepper.
4. Stuff Peppers: Spoon the mixture into each bell pepper, packing it lightly. If using cheese, sprinkle some on top of each stuffed pepper.
5. Bake: Place the stuffed peppers in a baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
6. Garnish and Serve: Garnish with chopped cilantro or parsley before serving.

This recipe is a nutritious and flavorful option for lunch or dinner, packed with protein, fiber, and vitamins. Enjoy it as a light meal or paired with a side salad!