Stuffed Green Peppers with Quinoa and Black Beans

These vibrant stuffed green peppers are a delightful fusion of traditional flavors and creative twists. Filled with a savory mix of quinoa, black beans, corn, and spices, each pepper is topped with melted cheese and fresh herbs. This dish is not only visually appealing but also packed with protein and fiber, making it a wholesome choice for lunch or dinner.

Ingredients:

• 4 large green bell peppers
• 1 cup cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the green peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
4. Stuff each green pepper with the quinoa mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish. Top each with shredded cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
7. Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.