What you'll need:
Tri-color bell peppers (I love all the color they give to a meal, mix it up!)
1 can of whole kernel corn
1 can of black beans
1 can of diced tomatoes with green chiles
1 cup of quinoa
1/2 cup Shredded sharp chedder cheese
Seasonings: Paprika, Garlic Power, Zesty Table Blend and Paula Deen's mix
(I season to taste everything and throw whatever I feel like when it comes to stuff like this, so season however your family likes, just remember quinoa has a very bland taste)
What to do with it all:
Start cooking your quinoa first, 1 cup of quinoa + 2 cups of water bring to a boil.
Cover, reduce heat to low and simmer till it's tender around 15 minutes.
Drain cans of corn, black beans, and tomatoes of excess water.
Pour them into a bowl.
You'll know the quinoa is cooked when little white rings pop up.
Once your quinoa is done, let it cool and drain all excess water.
Mix it all together with canned ingredients and seasonings.
Spoon the mixture (and try a bite, yum!) into the peppers.
Throw them in the oven at 350 degrees for 25-30 minutes until they are warm in the middle. Sprinkle some cheese ontop and throw them back in for a couple minutes.
And be prepared for yummy leftovers for lunch the next day!
Recipe inspired by Quinoa Stuffed Bell Peppers from Damn Delicious