Ingredients: (For 4 People)
- 4 Bell Peppers (any color)
- 1 Cup of Cooked Quinoa
- 1 Can of Black Beans, rinsed and drained.
- 1 Cup of Corn Kernels (fresh or frozen)
- 1 Cup of Diced Tomatoes
- 1/2 cup Shredded Cheese (dairy free is fine too)
- 1 tsp. Ground Cumin
- Salt and pepper to taste
| 15 min | 30 min | 8 |
| Preparation time | Cooking Time | Ingredients |
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, shredded dairy-free cheese, Cumin, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Stuff each bell pepper with the quinoa mixture, pressing it down gently to fill the pappers.
- Place the stuffed peppers in the prepared baking Cover the peppers with foil.
- Bake in the preheated oven for 25 Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and the filling is heated through.
- Remove from the oven and let the peppers cool for a few minutes before serving