Spicy Quinoa Stuffed Bell Peppers

1Cut the tops off the bell peppers (4 large) and remove the seeds and membranes. Preheat the oven to 375°F (190°C).

2In a large skillet, heat some oil over medium heat. Add diced onion and garlic, and sauté until softened.

3Add the quinoa, black beans, corn, diced tomatoes (with juices), cumin, paprika, chili powder, oregano, cayenne pepper, salt, and pepper. Stir well to combine.

4Fill each bell pepper with the quinoa mixture, pressing down gently to pack it.

5Place the stuffed bell peppers (4 large) in a baking dish. Cover with foil and bake for 30 minutes.

6Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender.

7Garnish with fresh cilantro before serving.