Talimatlar

• 1 - Prep Peppers:
  Preheat the oven to 375°F (190°C). Cut tops off bell peppers and remove seeds. Set aside.
• 2 - Cook Quinoa:
  In a saucepan, cook quinoa according to package directions. Usually, it’s 1 cup quinoa to 2 cups of water. Bring to a boil, reduce to simmer for 15 minutes.
• 3 - Sauté Veggies:
  In a skillet, heat olive oil over medium heat. Add chopped onion sauté until translucent (about 5 minutes).
• 4 - Mix Filling:
  In a large bowl, mix cooked quinoa, sautéed onions, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper to taste.
• 5 - Stuff Peppers:
  Stuff each bell pepper with the quinoa mixture. Place stuffed peppers upright in a baking dish.
• 6 - Bake:
  Cover with foil and bake for 25 minutes. Remove foil, add cheese on top (if using) and bake for an additional 5 min until cheese is melted.
• 7 - Serve:
  Remove from the oven, let cool for a few minutes, and serve warm. Enjoy your meal!