Quinoa Stuffed Bell Peppers

Ingredients

• 4 count Bell peppers (various colors)
• 2 cups Quinoa (cooked)
• 1 can Black beans (rinsed and drained)
• 1 cup Corn kernels (frozen)
• 1 can Diced tomatoes
• 1/2 cup Onion (diced)
• 2 cloves Garlic (minced)
• 1 tbsp Chili powder
• 1 tsp Cumin
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Cheddar cheese (shredded, optional)

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Carefully cut the 4 bell peppers in half lengthwise. Scoop out and discard all the seeds and membranes from the inside of each of the 8 pepper halves.
3. 3Place a 12-inch skillet over medium heat. Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 1/2 cup of diced onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces are soft and translucent.
4. 4Add the 2 cloves of minced garlic, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the onions. Stir constantly and cook for 1 minute, until the garlic is fragrant.
5. 5In a large bowl, combine the 2 cups of cooked quinoa, the 1 can of black beans (rinsed and drained), the 1 cup of frozen corn kernels, and the 1 can of diced tomatoes. Add the cooked onion and garlic mixture from the skillet to the bowl. Stir everything together until well combined.
6. 6Carefully spoon the quinoa mixture evenly into each of the 8 bell pepper halves, filling them generously. Arrange the stuffed pepper halves in a baking dish.
7. 7Bake the stuffed bell peppers in the preheated oven for 30 to 40 minutes, or until the bell pepper halves are tender when poked with a fork and the filling is heated through. If you are using the 1/2 cup of shredded cheddar cheese, sprinkle it evenly over the top of the stuffed peppers during the last 5 minutes of baking time.
8. 8Carefully remove the baking dish from the oven. Let the stuffed peppers rest for 5 minutes before serving; this allows the filling to set slightly and prevents burns.

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