Ingredients:
- 4 bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa or rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes
- 1 zucchini, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine quinoa or rice, black beans, corn, diced tomatoes, zucchini, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 30-35 minutes until the peppers are tender.
- Remove the foil and sprinkle with shredded cheese, if using.
- Bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
