By Nathan Haskins
Preheat your oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds and membranes, creating a hollow cup.
Brush the outside of the bell pepper with olive oil and place it in an oven-safe dish.
In a medium bowl, combine the cooked quinoa, black beans, corn kernels, salsa, half of the cheddar cheese, salt, and black pepper. Mix until well combined.
Stuff the bell pepper with the quinoa and black bean mixture, packing it tightly and filling it to the top.
Sprinkle the remaining cheddar cheese over the top of the stuffed bell pepper.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the bell pepper is tender.
Remove from the oven and let it cool slightly before serving.
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This Vegetarian Main Course Gluten-Free recipe is ready in 45 minutes and features large bell pepper, cooked quinoa, black beans and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C).
Cut the top off the bell pepper and remove the seeds and membranes, creating a hollow cup.
Brush the outside of the bell pepper with olive oil and place it in an oven-safe dish.
In a medium bowl, combine the cooked quinoa, black beans, corn kernels, salsa, half of the cheddar cheese, salt, and black pepper. Mix until well combined.
Stuff the bell pepper with the quinoa and black bean mixture, packing it tightly and filling it to the top.
Sprinkle the remaining cheddar cheese over the top of the stuffed bell pepper.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the bell pepper is tender.
Remove from the oven and let it cool slightly before serving.
Calories per Serving: 320
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