Quinoa-Stuffed Bell Peppers

These tasty bell peppers stuffed with quinoa are a healthy and filling gluten-free meal. They are great for lunch or dinner because they are full of protein, fiber, and flavor. They're also easy to make your own by adding your favorite toppings.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 can 15 ounces black beans, drained and rinsed
• 1 cup corn kernels fresh, frozen, or canned
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese optional, for topping

Instructions:

Warm the oven up to 190C 375F

Cook the quinoa and put it in a large bowl

Add the black beans, corn, tomatoes, red onion, cilantro, cumin, chili powder, salt, and pepper

Fill up half of each bell pepper with the quinoa mix

Cover stuffed bell peppers with foil and put them in a baking dish

Bake for 25 to 30 minutes, or until the peppers are soft

If you want to add cheese, take off the foil and sprinkle shredded cheddar cheese on top of the peppers

Put the pan back in the oven for 5 more minutes, or until the cheese melts and bubbles

Enjoy while hot!