Ingredients:

  • 8 small bell peppers (red, yellow, or orange)
  • 1 cup cooked quinoa
  • 1 cup black beans (canned, rinsed and drained)
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • ½ cup shredded cheese (cheddar or Mexican blend), plus extra for topping
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Wash the small bell peppers. Cut them in half lengthwise and remove the seeds. Arrange them cut side up in a baking dish.
  3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, salt, and pepper.
  4. Stir in the shredded cheese until well mixed.
  5. Spoon generous amounts of filling into each pepper half, pressing down gently with a spoon to pack it tightly.
  6. Sprinkle additional cheese on top of each stuffed pepper if desired.