Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients:
4 large bell peppers any color, tops removed and seeds discarded
1 cup cooked quinoa
1 can black beans, drained and rinsed
1 cup corn kernels fresh or frozen
1 small onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 cup shredded cheddar cheese
2 tbsp olive oil
Fresh cilantro for garnish optional
Instructions:
Preheat your oven to 375F 190C.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for a few minutes until the mixture is heated through.
Generously stuff each bell pepper with the quinoa mixture.
Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
Remove the foil, top with shredded cheddar cheese, and bake for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro if desired and serve hot.