Mexican Quinoa Stuffed Bell Peppers

This vibrant and nutrient-packed dish features bell peppers stuffed with a flavorful combination of quinoa, black beans, corn, and spices. It's a perfect melding of textures and tastes that is both hearty and healthy. Ideal for a satisfying dinner or a colorful addition to any potluck, these Mexican Quinoa Stuffed Bell Peppers are sure to be a crowd-pleaser.

### Ingredients ###

For the stuffed peppers:- 4 large bell peppers (any color), tops cut off and seeds removed- 1 cup quinoa, rinsed- 1 can black beans, drained and rinsed- 1 cup corn kernels (fresh or frozen)- 1 small red onion, diced- 1 jalapeño, seeded and minced (optional)- 2 cloves garlic, minced- 1 cup diced tomatoes (canned or fresh)- 1 tablespoon olive oil- 1 teaspoon ground cumin- 1 teaspoon chili powder- Salt and pepper to taste- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

### For garnish and serving: ###- Fresh cilantro, chopped- Avocado slices or guacamole- Lime wedges- Sour cream or Greek yogurt (optional)

### Instructions ###

1. Prepare the quinoa:- Place the quinoa in a medium saucepan with 2 cups of water.- Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.- Remove from heat and set aside.

2. Prepare the filling:- In a large skillet, heat the olive oil over medium heat.- Add the diced red onion and cook for about 3 minutes, or until softened.- Add the minced garlic and jalapeño, cooking for another minute until fragrant.- Stir in the ground cumin, chili powder, and a pinch of salt and pepper.- Add the corn, black beans, and diced tomatoes.- Cook for about 5 minutes, stirring occasionally, until heated through.

3. Combine with quinoa:- Add the cooked quinoa to the skillet with the vegetables.- Mix thoroughly until all ingredients are well incorporated.- Adjust seasoning with additional salt and pepper if needed.

4. Stuff the peppers:- Preheat your oven to 375°F (190°C).- Arrange the bell peppers in a baking dish.- Spoon the quinoa mixture into each of the bell peppers, packing them fully.- Top each pepper with shredded cheese.

5. Bake the peppers:- Cover the baking dish with aluminum foil.- Bake in the preheated oven for 30 minutes, or until the peppers are tender.- Remove the foil and bake for an additional 10 minutes, allowing the cheese to melt and become golden brown.

6. Serve:- Remove the stuffed peppers from the oven and let them cool slightly.- Garnish with chopped fresh cilantro.- Serve with avocado slices or guacamole, lime wedges, and optionally, a dollop of sour cream or Greek yogurt.

Enjoy your hearty and flavorful Mexican Quinoa Stuffed Bell Peppers!