Cheesy Quinoa Stuffed Bell Peppers

1.Preheat the oven to 375°F (190°C).

2.Wash the bell peppers, slice off the tops, and carefully remove the seeds and membranes to create hollow shells.

3.Lightly brush the outside and inside of each bell pepper with olive oil and place them upright in a baking dish.

4.In a mixing bowl, combine the cooked quinoa, mixed diced vegetables, half of the shredded cheddar cheese, salt, and black pepper. Mix thoroughly to combine.

5.Spoon the quinoa and vegetable mixture evenly into each hollowed bell pepper, filling them to the top.

6.Sprinkle the remaining shredded cheddar cheese on top of each stuffed pepper.

7.Cover the baking dish loosely with aluminum foil and bake for 25 minutes.

8.Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and slightly golden, and the peppers are tender but still hold their shape.

9.Remove from the oven and let cool for 5 minutes before serving.