Stuffed Bell Peppers with Quinoa and Black Beans

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked according to package instructions
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Place bell peppers upright in a baking dish.
2. In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, ground cumin, chili powder, salt, and pepper.
3. Spoon quinoa mixture evenly into each bell pepper.
4. Cover baking dish with foil and bake for 25-30 minutes until bell peppers are tender.
5. Remove foil and bake for an additional 5 minutes if you prefer a slightly charred top.
6. Garnish with fresh chopped cilantro before serving.