Quinoa and Black Bean Stuffed Bell Peppers

 "Ingredients:

- 4 large bell peppers

- 1 cup quinoa

- 2 cups water or vegetable broth

- 1 can black beans, drained and rinsed

- 1 cup corn, fresh or frozen

- 1 small red onion, diced

- 2 cloves garlic, minced

- 1 teaspoon cumin

- 1 teaspoon chili powder

- Salt and pepper to taste

- 1 cup shredded cheddar cheese

- 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. Set aside.

3. In a saucepan, bring the quinoa and water or broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.

4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until onion is translucent.

5. Add the black beans, corn, cumin, chili powder, cooked quinoa, and salt and pepper to the skillet. Stir well to combine.

6. Fill each bell pepper with the quinoa and black bean mixture.

7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes.

8. Remove the foil, sprinkle each pepper with cheese, and bake for another 5 minutes, or until cheese is melted and bubbly.

9. Remove from oven and let cool for a few minutes before serving.

Cooking time: Approximately 1 hour

Nutrition Information (per serving):

- Calories: 395

- Protein: 16g

- Carbohydrates: 59g

- Dietary Fiber: 10g

- Sugars: 9g

- Fat: 11g

- Cholesterol: 20mg

- Sodium: 430mg

- Potassium: 936mg

- Vitamin A: 3950IU

- Vitamin C: 152mg

- Calcium: 220mg

- Iron: 4.4mg

Please note that this nutrition information may vary depending on the exact ingredients used."

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