Measurements

• 1 cup Quinoa
• 2 cups Vegetable Broth
• 4 large Bell Peppers
• 1 can Black Beans
• 1 cup Corn Kernels
• 1 Yellow Onion
• 2 cloves Garlic
• 1 cup Roma Tomatoes
• 1 cup Tomato Sauce
• 1 tbsp Olive Oil
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Paprika
• Salt to taste
• Pepper to taste
• 1/4 cup fresh Cilantro, chopped
• 1/2 cup shredded Cheese (optional, for non-vegan)

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a medium saucepan, bring the vegetable broth to a boil.
• Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
• Fluff with a fork and set aside.
• In a large skillet, heat the olive 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, cumin, chili powder, paprika, salt, and pepper to the skillet.
• Cook for another 5 minutes, stirring occasionally.
• Stir in the cooked quinoa and tomato sauce.
• Mix well and cook for an additional 2-3 minutes.
• Place the halved bell peppers in a baking dish, cut side up.
• Spoon the quinoa mixture into each pepper half, packing it down slightly.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
• If using cheese, remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes.
• Garnish with fresh cilantro before serving.

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