Measurements

• 4 large Bell Peppers
• 1 cup Quinoa
• 1 medium Onion
• 2 cloves Garlic
• 2 Tomatoes
• 1 Carrot
• 1 Zucchini
• 1 cup Spinach
• 1 cup Black Beans
• 1/2 cup Corn
• 2 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Chili Powder
• Salt to taste
• Pepper to taste
• 1/2 cup Cheese, shredded
• 1 tbsp Lemon Juice
• 2 tbsp Cilantro

Preparation Method

• Preheat oven to 375°F (190°C).
• Cook quinoa according to package instructions.
• Cut the tops off the bell peppers and remove seeds.
• Heat olive oil in a pan over medium heat.
• Sauté onions and garlic until translucent.
• Add tomatoes, carrots, zucchini, and cook for 5 minutes.
• Stir in spinach, black beans, corn, cumin, chili powder, salt, and pepper.
• Mix cooked quinoa into the vegetable mixture.
• Add lemon juice and cilantro, stir well.
• Stuff each bell pepper with the quinoa mixture.
• Place stuffed peppers in a baking dish.
• Sprinkle cheese on top of each pepper.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake for an additional 10 minutes.
• Serve warm.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.