Ingredients

• Bell peppers - 4 large
• Quinoa - 1 cup
• Black beans - 1 can (15 oz), drained and rinsed
• Corn kernels - 1 cup
• Diced tomatoes - 1 can (14 oz)
• Onion - 1 medium, diced
• Garlic cloves - 2, minced
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 2 tablespoons
• Cheddar cheese - 1 cup, shredded
• Cilantro - for garnish, optional

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   Cook quinoa according to package instructions.

3. 3.

   In a large skillet, heat olive oil over medium heat and sauté onion until translucent.

4. 4.

   Add garlic, cumin, and chili powder, and cook for another minute.

5. 5.

   Stir in cooked quinoa, black beans, corn, and diced tomatoes. Season with salt and black pepper.

6. 6.

   Cut the tops off the bell peppers and remove the seeds and membranes.

7. 7.

   Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.

8. 8.

   Cover with foil and bake for 30 minutes.

9. 9.

   Remove foil, sprinkle cheddar cheese on top, and bake for an additional 10-15 minutes until cheese is melted and bubbly.

10. 10.

    Garnish with cilantro if desired and serve warm.

Nutritional Facts