Stuffed Bell Peppers

Ingredients

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 cup black beans
• 1 cup corn kernels
• 1 cup chopped tomatoes
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the tops off the bell peppers and remove the seeds and inner membranes. Place the peppers on the prepared baking sheet.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until the onion is translucent.
4. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for another 1-2 minutes, until fragrant.
5. Add the cooked quinoa, black beans, corn kernels, and chopped tomatoes to the skillet. Stir well to combine and cook for 3-4 minutes until heated through.
6. Remove the skillet from heat and stir in the chopped cilantro.
7. Stuff the bell peppers with the quinoa mixture, packing it tightly.
8. Bake the stuffed peppers in the preheated oven for 30-35 minutes, until the peppers are tender and the filling is slightly golden on top.
9. Remove the peppers from the oven and allow them to cool for a few minutes before serving.