Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or brown rice
• 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 red onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Prepare the Bell Peppers:
   
   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the bell peppers and remove the seeds and membranes.
   • Place the bell peppers in a baking dish, cut side up.

1. Make the Filling:
   
   • In a large bowl, combine the cooked quinoa or brown rice, black beans, corn, diced tomatoes, and red onion.
   • Add the cumin, chili powder, garlic powder, salt, and pepper. Mix well.

1. Stuff the Peppers:
   
   • Spoon the filling mixture into each bell pepper, packing it down slightly. Fill them to the top.

1. Bake:
   
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil, sprinkle the tops of the peppers with shredded cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

1. Serve:
   
   • Garnish with fresh cilantro or parsley, if desired.
   • Serve the stuffed peppers hot.

These stuffed bell peppers are colorful, nutritious, and satisfying. They are packed with protein, fiber, and a variety of vitamins and minerals, making them a well-rounded meal.