Delicious Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup diced tomatoes, canned or fresh
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder (optional)
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup black beans, cooked or canned (rinsed and drained)
• 1/2 cup shredded cheese (cheddar or pepper jack)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside on a baking sheet.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and quinoa is fluffy.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the onion, and garlic, and sauté until softened.
5. Add the zucchini, tomatoes, cumin, paprika, and chili powder. Cook for another 5 minutes until the vegetables are soft.
6. Mix in the cooked quinoa, corn, and black beans and stir well to combine. Season with salt and pepper.
7. Stuff each bell pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers on the baking sheet.
8. Top each pepper with shredded cheese.
9. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving.

Tips:

• You can add ground turkey or beef to the mix if you prefer a non-vegetarian version.
• Top with avocado, lime juice or sour cream for added flavor.
• Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information:

Each stuffed bell pepper is a powerhouse of nutrients, high in fiber and protein, and rich in vitamins A and C.