Servings: 4

Ingredients:

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut-side up.
3. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, and chili powder. Season with salt and pepper to taste. Mix well.
5. Stuff the bell peppers with the quinoa mixture, packing them tightly.
6. Cover the baking dish with aluminum foil and bake for about 30 minutes. Uncover, top each pepper with cheese if using, and bake for another 10 minutes or until the cheese is melted and the peppers are tender.
7. Garnish with fresh cilantro before serving.

Nutritional Information (per serving, without cheese):

• Calories: 280
• Protein: 12g
• Carbohydrates: 52g
• Fiber: 11g
• Fat: 3g
• Saturated Fat: 0.5g
• Sodium: 300mg
• Sugar: 8g

The nutritional values are approximate and can vary based on the specific ingredients used.

Enjoy your delicious and nutritious Quinoa Stuffed Bell Peppers!