VEGETARIAN STUFFED GREEN PEPPERS

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder (optional)
• 1/2 cup shredded low-fat cheese (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Peppers:

   • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

3. Cook Filling:

   • In a large skillet, sauté the onions and garlic over medium heat until translucent (about 3-4 minutes).
   • Add the black beans, corn, tomatoes, quinoa, cumin, paprika, and chili powder. Cook for another 5-7 minutes, stirring occasionally, until the mixture is heated through. Season with salt and pepper to taste.

4. Stuff Peppers:

   • Spoon the filling mixture into each bell pepper, packing it in lightly.

5. Bake:

   • If using cheese, sprinkle a small amount on top of each stuffed pepper.
   • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is hot.

6. Garnish and Serve:

   • Garnish with fresh cilantro or parsley if desired. Serve warm.