Measurements

• 1 cup quinoa
• 1 1
• 1 can
• 1 cup corn kernels
• 1 cup tomato sauce
• 1/2 cup shredded cheese (use vegan cheese for vegan option)
• 1 medium yellow onion
• 2 cloves garlic
• 1 tsp chili powder
• 1 tsp cumin
• Salt to taste
• Pepper to taste
• 4 large green bell peppers

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a medium saucepan, combine the quinoa and water.
• Bring to a boil, then reduce the 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, tomato sauce, chili powder, cumin, salt, and pepper to the skillet.
• Stir to combine and cook for another 5 minutes.
• Remove the skillet from heat and stir in the cooked quinoa.
• Stuff each green bell pepper with the quinoa mixture and place them in a baking dish.
• Top each stuffed pepper with shredded cheese.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
• Serve hot and enjoy!

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