Stuffed Bell Peppers

Directions

• 1. Preheat the oven to 375°F (190°C).
• 2. Wash the bell peppers, cut off the tops, and remove the seeds and membranes from the inside. If the peppers don’t stand upright, you can slice a thin layer from the bottom to create a flat surface. Set them aside.
• 3. Warm the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes. Incorporate the finely chopped garlic and continue cooking for an extra 1-2 minutes until it becomes fragrant.
• 5. Stuff each bell pepper with the mixture, pressing it down gently to fill the pepper completely. If you have leftover stuffing, you can keep it aside for serving later.
• 6. Place the stuffed peppers in a baking dish. If you have any leftover filling, you can scatter it around the peppers in the baking dish.
• 7. Place aluminium foil over the baking dish, and then bake the stuffed peppers in the preheated oven for approximately 25-30 minutes or until the peppers are tender. Cooking times may vary depending on the size of the peppers, so keep an eye on them.
• 8. If using cheese, remove the foil and sprinkle the shredded cheese over the tops of the stuffed peppers during the last 5 minutes of baking. Return the dish to the oven and let the cheese melt and turn golden
• 9. Once the peppers are done, remove them from the oven and let them cool slightly before serving. Garnish with fresh cilantro or parsley for an extra pop of flavour.
• 4. Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix everything well and let it cook for another 3-4 minutes to allow the flavours to meld. Customize the seasoning to suit your palate.
  
  Serve the stuffed bell peppers as a satisfying main course or pair them with a side salad for a complete and nutritious meal. Enjoy!