Stuffed Bell Peppers
Wholesome bell peppers filled with organic goodness, baked to perfection!
ingredients
- 4 organic bell peppers, halved and seeds removed
- 1 cup cooked organic quinoa
- 1 can organic black beans, drained and rinsed
- 1 cup organic corn kernels (fresh or frozen)
- 1 cup organic diced tomatoes
- 1/2 cup organic diced onion
- 2 cloves organic garlic, minced
- 1 teaspoon organic ground cumin
- 1 teaspoon organic chili powder
- Salt and pepper to taste
- Optional toppings: organic avocado, organic cilantro, organic cheese
steps to follow
- Preheat the oven to 375°F (190°C). Place the halved organic bell peppers in a baking dish, cut side up.
- In a large mixing bowl, combine cooked organic quinoa, organic black beans, organic corn kernels, organic diced tomatoes, organic diced onion, minced organic garlic, organic ground cumin, organic chili powder, salt, and pepper. Mix well to combine.
- Spoon the quinoa and vegetable mixture into each halved bell pepper, pressing down gently to fill.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
- Remove the foil and optionally top each stuffed bell pepper with slices of organic avocado, chopped organic cilantro, or grated organic cheese.
- Serve the organic stuffed bell peppers hot, garnished with your favorite toppings.
