Quinoa Stuffed Bell PeppersC

Ingreditents

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium tomato, diced
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
  1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Fresh cilantro or parsley for garnish (optional)

Instructions

• Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
• Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the prepared baking dish, cut side up.
• In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
• Add the diced zucchini, tomato, corn, and black beans to the skillet. Stir in the ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, or until the vegetables are tender.
• Add the cooked quinoa to the skillet and stir to combine everything well. Adjust seasoning if necessary.
• Spoon the quinoa mixture into the prepared bell peppers, packing it down gently with the back of the spoon. Top each stuffed pepper with shredded cheese.
• Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or parsley