Vegetarian Stuffed Bell Peppers 1771703808762 Vilv

Ingredients

• 4 large Bell peppers, any color
• 2 cups Cooked quinoa
• 1 can (15oz) Black beans, drained and rinsed
• 0.5 cup Corn kernels
• 1 cup Diced tomatoes
• 1.5 cups Shredded Monterey Jack cheese
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Smoked paprika
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Slice the tops off the bell peppers and remove the seeds and membranes from the inside.

3. 3

   In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, and paprika.

4. 4

   Stir in 1 cup of the shredded cheese and the olive oil until the mixture is well combined.

5. 5

   Stuff each bell pepper generously with the quinoa mixture and place them upright in the prepared baking dish.

6. 6

   Pour a small amount of water (about 1/4 cup) into the bottom of the dish to help the peppers steam.

7. 7

   Cover the dish with foil and bake for 30 minutes.

8. 8

   Remove the foil, sprinkle the remaining cheese on top, and bake for another 10 minutes until the peppers are tender and cheese is bubbly.