By Caitlin Howard
Preheat your oven to 375°F (190°C).
Place the halved bell peppers in a baking dish, cut side up. Drizzle them with olive oil and season with a pinch of salt and pepper.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn kernels, ½ cup of shredded cheese, garlic powder, cumin, salt, and black pepper. Mix well to combine all the ingredients evenly.
Spoon the quinoa and black bean mixture into each halved bell pepper, filling them generously. Top each filled pepper with the remaining shredded cheese.
Cover the baking 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 bubbling and the peppers are tender.
Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro if desired before serving.
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This Vegetarian Main Course Healthy recipe is ready in 45 minutes and features bell peppers, cooked quinoa, black beans and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Place the halved bell peppers in a baking dish, cut side up. Drizzle them with olive oil and season with a pinch of salt and pepper.
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn kernels, ½ cup of shredded cheese, garlic powder, cumin, salt, and black pepper. Mix well to combine all the ingredients evenly.
Spoon the quinoa and black bean mixture into each halved bell pepper, filling them generously. Top each filled pepper with the remaining shredded cheese.
Cover the baking 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 bubbling and the peppers are tender.
Remove from the oven and let cool slightly. Garnish with chopped fresh cilantro if desired before serving.
Calories per Serving: 350
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