Vegetarian Stuffed Bell Peppers Flavorful and Filling

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• to taste salt and pepper
• 1/2 cup shredded cheese (cheddar or mozzarella)
• for garnish fresh cilantro or parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and set aside.
3. While the quinoa is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Place them upright in a baking dish.
4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated.
5. Stuff the bell peppers with the quinoa mixture, pressing down gently to pack the filling.
6. Top each stuffed pepper with shredded cheese.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.
9. Garnish with fresh cilantro or parsley before serving.