Quinoa and Black Bean Stuffed Peppers Recipe

Quinoa and Black Bean Stuffed Peppers Recipe:

Ingredients:
- 4 large bell peppers, any color
- 1 cup quinoa, rinsed
- 1 15-ounce can of black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped, for garnish

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish.
3. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed.
4. combine the cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, and smoked paprika in a large bowl. Season with salt and pepper and mix well.
5. Spoon the quinoa and black bean mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
6. If using cheese, sprinkle the shredded cheddar over the top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.

I hope you enjoy making and savoring this delicious quinoa and black bean stuffed pepper as much as I do. This recipe is not only flavorful but also packed with nutritious ingredients. Whether preparing a family dinner or hosting a gathering, these stuffed peppers will surely be a hit. Remember to customize the recipe to your preference by adding your favorite toppings or adjusting the seasonings. Happy cooking!