Measurements

• 4 Green Bell Peppers
• 1 cup Quinoa
• 1 can
• 1 cup Corn kernels
• 1 Yellow Onion
• 2 Roma Tomatoes
• 2 cups Spinach
• 3 cloves Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• Salt to taste
• Pepper to taste
• 1/2 cup Cheese (optional, for non-vegan)

Preparation Method

• Preheat your oven to 375°F (190°C).
• Cut the tops off the green bell peppers and remove the seeds and membranes.
• Set aside.
• Cook the quinoa according to package instructions and set aside.
• In a large skillet, heat a small amount of oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the diced roma tomatoes, corn, black beans, and chopped spinach to the skillet.
• Cook for about 5 minutes, until the vegetables are tender.
• Stir in the cooked quinoa, cumin, paprika, salt, and pepper.
• Mix well to combine.
• Stuff each bell pepper with the quinoa and vegetable mixture.
• Place the stuffed peppers in a baking dish and cover with foil.
• Bake in the preheated oven for 30 minutes.
• If using cheese, remove the foil, sprinkle cheese on top of each pepper, and bake for an additional 10 minutes, until the cheese is melted and bubbly.
• Serve hot and enjoy!

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