Ingredients:
- 4 bell peppers (any color), tops removed and seeded
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper
- Shredded cheese (optional, for topping)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until softened.
- Add the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper to the skillet. Stir well to combine.
- Stuff the mixture into the bell peppers, packing it tightly.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, or until the peppers are tender.
- If desired, remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Serve hot as a nutritious and flavorful meal.