Vegetarian Stuffed Peppers

Ingredients:

1. 4 large bell peppers (any color)
2. 1 cup quinoa, rinsed and cooked
3. 1 can (15 oz) black beans, drained and rinsed
4. 1 cup corn kernels (fresh, canned, or frozen)
5. 1 cup diced tomatoes
6. 1/2 cup diced red onion
7. 1/2 cup shredded cheddar cheese (optional)
8. 1 tsp ground cumin
9. 1 tsp chili powder
10. 1/2 tsp paprika
11. Salt and pepper to taste
12. Fresh cilantro, chopped (for garnish)
13. 1 tbsp olive oil

Directions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, standing upright.
3. In a large skillet, heat the olive oil over medium heat.
4. Add the diced onion and cook until softened, about 3-4 minutes.
5. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the skillet from heat and stir in half of the shredded cheese (if using).
   Spoon the quinoa mixture into each bell pepper, filling them generously.
7. If desired, top with the remaining shredded cheese.
   Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Garnish with chopped fresh cilantro before serving.
   Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour�Kcal: Approximately 250 per serving | Servings: 4