Ingredients:
- 4 large bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- 2 tbsp fresh cilantro, chopped
How to Prepare:
- Preheat oven to 375°F (190°C).
- Cook quinoa according to package instructions.
- In a large pan, sauté onion and garlic until translucent. Add black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- Mix in the cooked quinoa. Remove from heat.
- Cut the tops off the bell peppers and remove seeds. Stuff with quinoa mixture.
- Place peppers in a baking dish and cover with foil. Bake for 30 minutes.
- Remove foil, sprinkle with cheese if using, and bake for another 10 minutes. Garnish with cilantro before serving.
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