Entertainment

Quinoa and Veggie-Stuffed Bell Peppers:

Ingredients:
4 large bell peppers (any color)
1 cup quinoa
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (optional)
1 cup shredded cheese (optional)
Instructions:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
In a medium saucepan, cook the quinoa in vegetable broth according to package instructions. Set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
Add zucchini, cherry tomatoes, and black beans to the skillet. Cook for about 5 minutes until vegetables are tender.
Stir in cooked quinoa, cumin, paprika, salt, and pepper. Mix well and remove from heat.
Stuff each bell pepper with the quinoa and veggie mixture. Place the stuffed peppers in a baking dish.
Optional: Sprinkle shredded cheese on top of each stuffed pepper.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
Garnish with fresh cilantro and serve hot.