Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup diced tomatoes (canned or fresh)
• 1 cup corn kernels (canned or frozen)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (or vegan alternative)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish large enough to hold the stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.
3. In a mixing bowl, combine cooked quinoa, black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa and black bean mixture.
5. Place the stuffed peppers in the prepared baking dish.
6. Cover the dish with foil and bake for 25 minutes.
7. Remove the foil, sprinkle shredded cheese over each pepper, and bake for an additional 10 minutes or until the cheese melts and turns golden.
8. Garnish with fresh cilantro before serving.