Stuffed Bell Peppers

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.