Measurements

• 1 cup quinoa
• 1 1
• 4 large green bell peppers
• 1 can
• 1 cup corn kernels
• 1 medium yellow onion
• 2 cloves garlic
• 2 Roma tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt to taste
• Pepper to taste
• 1/2 cup shredded vegan cheese (optional)

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a medium saucepan, bring the quinoa and water to a boil.
• Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
• Fluff with a fork and set aside.
• In a large skillet, heat a small amount of oil over medium heat.
• Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
• Add the black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the skillet.
• Cook for another 5 minutes, stirring occasionally.
• Stir in the cooked quinoa until well combined.
• Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
• Place the stuffed bell peppers in a baking dish.
• If using, sprinkle the shredded vegan cheese on top of each stuffed pepper.
• Cover the dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted (if using).
• Remove from the oven and let cool slightly before serving.

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