Mexican-Inspired Stuffed Bell Peppers

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove and discard the seeds and membranes. Set aside.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine.
4. Spoon the quinoa mixture into the hollowed bell peppers, packing it gently. Place the stuffed bell peppers in a baking dish.
5. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the bell peppers are tender and the filling is heated through.
6. Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving.
7. Garnish with chopped cilantro and serve with lime wedges on the side.

Enjoy these flavorful Mexican-inspired stuffed bell peppers as a delicious and healthy meal!