Gluten-Free Joc Appetizer: Mini Quinoa Stuffed Peppers

Ingredients:

6 gluten-free mini bell peppers
1 cup cooked quinoa (prepared according to package instructions)
1/2 cup gluten-free black beans, drained and rinsed
1/2 cup gluten-free corn kernels (fresh, frozen, or canned)
1/2 cup gluten-free salsa
1/2 cup gluten-free shredded cheddar cheese
1 teaspoon gluten-free chili powder
Salt and pepper to taste
Fresh cilantro leaves, for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).

Cut the tops off the mini bell peppers and remove the seeds and membranes.

In a mixing bowl, combine the cooked quinoa, gluten-free black beans, gluten-free corn kernels, gluten-free salsa, gluten-free shredded cheddar cheese, gluten-free chili powder, salt, and pepper. Mix until well combined.

Carefully stuff each mini bell pepper with the quinoa mixture, pressing down gently to pack the filling.

Place the stuffed mini peppers in a baking dish.

Cover the dish with foil and bake in the preheated oven for about 20-25 minutes, or until the peppers are tender.

Optionally, garnish with fresh cilantro leaves for added flavor and freshness.

Serve your gluten-free Mini Quinoa Stuffed Peppers (joc) as a wholesome and flavorful appetizer that's perfect for parties, gatherings, or as a healthy snack!

These gluten-free Mini Quinoa Stuffed Peppers are a nutritious and delicious appetizer that's packed with protein and flavor. Enjoy the combination of quinoa, black beans, corn, and cheese in each bite!