Recipe: Mexican Quinoa and Black Bean Stuffed Bell PeppersDescription: A flavorful and nutritious Mexican-style dish with quinoa, black beans, and corn stuffed into bell peppers.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 whole bell peppers, 2 cups quinoa, 1 cup black beans, 1 cup corn, 1 cup diced tomatoes, 1 tablespoon chili powder, 0.5 cup cilantro, 2 tablespoon olive oil, 1 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut side up in a baking dish. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chili powder, and chopped cilantro. Add salt and black pepper to taste, and mix well to combine the filling. Stuff each bell pepper generously with the quinoa mixture, pressing down slightly to pack it in. Drizzle olive oil over the top of the stuffed peppers. Cover the baking dish with aluminum foil and bake for 20 minutes to soften the peppers. Remove the foil and bake for an additional 10 minutes to allow the tops of the peppers to crisp up slightly. Serve the peppers warm, garnished with additional cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mexican, Vegetarian, Gluten-FreeThis Mexican Quinoa and Black Bean Stuffed Bell Peppers recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.