Quinoa and Black Bean Stuffed Bell Peppers

Ingredients:

- 4 large bell peppers (any color), halved and seeds removed

- 1 cup quinoa, rinsed

- 1 can (15 ounces) black beans, drained and rinsed

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 cup diced tomatoes

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1/2 teaspoon paprika

- Salt and pepper, to taste

- 1 cup shredded cheese (such as cheddar or Monterey Jack), optional

- Fresh cilantro, chopped, for garnish

- Avocado slices, for serving (optional)

- Lime wedges, for serving (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened, about 5 minutes.

3. Add the quinoa to the skillet and toast it for a couple of minutes, stirring occasionally.

4. Stir in the black beans, corn kernels, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Cook for another 2-3 minutes to let the flavors meld together. Remove from heat.

5. Arrange the bell pepper halves in a baking dish, cut side up.

6. Spoon the quinoa and black bean mixture evenly into each bell pepper half, pressing down gently to pack it in.

7. If desired, sprinkle shredded cheese over the stuffed bell peppers.

8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

9. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

10. Garnish the stuffed bell peppers with chopped fresh cilantro. Serve with avocado slices and lime wedges on the side, if desired.

11. Enjoy your flavorful and nutritious quinoa and black bean stuffed bell peppers!