Mexican-Inspired Stuffed Bell Peppers
Ingredients:
4 bell peppers (any color), tops removed and seeds removed
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels
1/2 red onion, chopped
1 tomato, diced
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Optional toppings: Greek yogurt, diced avocado, shredded cheese (in moderation)
Instructions:
Preheat the oven to 180°C (350°F).
In a large bowl, combine the cooked quinoa, black beans, corn kernels, red onion, tomato, cilantro, lime juice, ground cumin, chili powder, salt, and pepper. Mix well.
Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
Cover the dish with foil and bake for about 30-35 minutes, or until the bell peppers are tender.
Remove from the oven and let them cool slightly before serving.
Serve the Mexican-inspired stuffed bell peppers with optional toppings like Greek yogurt, diced avocado, or shredded cheese (in moderation).
