Quinoa Stuffed Bell Peppers

Preheat oven to 375 degrees Fahrenheit.

Cut the tops off the 4 piece bell peppers and remove the seeds and membranes.

Chop the 0.5 piece onion and mince the 2 cloves garlic cloves.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

5 min

Add the minced garlic, 1 tsp chili powder, and 0.5 tsp cumin. Cook for 1 minute more.

Stir in the 1.5 cups cooked quinoa, drained and rinsed 15 oz black beans, 0.5 cup corn, and drained 14.5 oz diced tomatoes. Season with 0.5 tsp salt.

Spoon the quinoa mixture evenly into the hollowed-out bell peppers.

Place the stuffed peppers in a baking dish and add 0.5 cup of water to the bottom of the dish.

Cover the baking dish with foil and bake for 30 minutes until the peppers are tender.

30 min

Remove the foil, sprinkle 0.5 cup shredded cheese over the top of each pepper, and bake for an additional 10 minutes until the cheese is melted and bubbly.

10 min