Quinoa and Black Bean Stuffed Bell Peppers

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Shredded cheese (optional, for topping)

Nutritional Information (per serving, based on one stuffed pepper)

• Calories: Approximately 320
• Protein: 12 grams
• Fat: 2 grams
• Carbohydrates: 62 grams
• Fiber: 14 grams
• Micronutrients: Rich in vitamin C, vitamin K, folate, and magnesium

Preparation

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, cilantro, ground cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to fill completely.
4. Place the stuffed peppers in a baking dish, and if desired, sprinkle shredded cheese on top.
5. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to melt the cheese (if using).
7. Serve hot, garnished with additional cilantro if desired. These flavorful stuffed bell peppers make for a satisfying and nutritious gluten-free lunch option!