Recipe: Vegetarian Stuffed Bell PeppersDescription: A vibrant and flavorful dish featuring stuffed bell peppers filled with quinoa, grilled corn, black beans, and spices, topped with crumbled queso fresco.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 4 whole bell peppers, 2 cups cooked quinoa, 1 cup grilled corn kernels, 1 piece jalapeños, 1 cup black beans, 1 cup tomatoes, 2 tablespoons lime juice, 0.5 cup cilantro, 1 teaspoon mexican oregano, 0.5 cup queso frescoInstructions: Preheat the oven to 180°C (350°F). Cut the tops off the bell peppers and remove the seeds and membranes. In a large bowl, combine the cooked quinoa, grilled corn kernels, diced jalapeños, black beans, chopped tomatoes, lime juice, chopped cilantro, and Mexican oregano. Mix well. Stuff each bell pepper with the quinoa mixture, pressing it down gently to fill completely. Place the stuffed peppers upright in a baking dish. Cover the dish with aluminum foil. Bake the stuffed peppers in the preheated oven for 25 minutes. Remove the foil, sprinkle crumbled queso fresco over the top of each pepper, and bake for an additional 5 minutes, until the cheese is slightly melted. Remove from the oven and allow to cool slightly before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, Mexican, stuffed, gluten-freeThis Vegetarian 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.