4 large bell peppers (any colour), halved lengthwise and seeded

1 cup cooked quinoa (about 1/3 cup dry)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or fresh)

1 cup diced tomatoes (canned or fresh)

1/2 small red onion, diced

1 tsp cumin

1 tsp chili powder (optional)

Salt & pepper to taste

1/2 cup shredded cheese (optional — use dairy-free for vegan)

Fresh cilantro or parsley for garnish

Optional Add-Ins:

1 cup spinach or kale, chopped

1/2 avocado (for serving)

1 tbsp lime juice (for added brightness)

1. Preheat Oven to 375°F (190°C).

2. Prep the Peppers:

Slice peppers in half lengthwise, remove seeds and membranes.

Place in a baking dish, cut side up. Optional: brush lightly with olive oil.

3. Make the Filling:

In a large bowl, combine quinoa, black beans, corn, tomatoes, onion, cumin, chili powder, salt, and pepper.

Stir in greens if using.

4. Stuff the Peppers:

Spoon the quinoa mixture into each pepper half, pressing lightly.

Sprinkle cheese on top (if using).

5. Bake:

Cover with foil and bake for 30 minutes.

Remove foil and bake another 10–15 minutes, until peppers are tender and cheese is bubbly.

6. Garnish & Serve:

Top with fresh cilantro or parsley and a squeeze of lime juice.

Add avocado slices if desired.