Ingredients:
4 bell peppers, any color
1 cup cooked quinoa
1 can black beans, rinsed and drained
1/2 cup corn kernels, fresh or frozen
1/2 cup diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese
Instructions:
Preheat the oven to 375°F.
Cut the tops off the bell peppers, and remove the seeds and membranes from inside.
In a large bowl, combine the cooked quinoa, black beans, corn kernels, diced onion, minced garlic, ground cumin, chili powder, paprika, salt, pepper, and chopped fresh cilantro.
Stir well to combine the ingredients into a flavorful and nutritious filling.
Stuff the bell peppers with the quinoa and black bean mixture, and place them upright in a baking dish.
Top each stuffed bell pepper with shredded cheddar cheese.
Cover the baking dish with aluminum foil, and bake the stuffed bell peppers in the preheated oven for 30 minutes.
Remove the foil from the baking dish, and continue baking the stuffed bell peppers for an additional 15-20 minutes, or until the cheese is melted and lightly browned.
Let the stuffed bell peppers cool for a few minutes before serving.
Serve the stuffed bell peppers with quinoa and black beans hot, as a nutritious and delicious vegetarian dinner option.
Enjoy your stuffed bell peppers with quinoa and black beans, a healthy and satisfying vegetarian dinner recipe!