Gluten-Free JOC Appetizer: Stuffed Mini Bell Peppers with Quinoa

Ingredients:

12-16 mini bell peppers, any color (ensure they're gluten-free)
1 cup cooked quinoa (ensure it's gluten-free)
1/2 cup black beans, drained and rinsed (ensure they're gluten-free)
1/2 cup corn kernels (fresh, frozen, or canned, ensure they're gluten-free)
1/2 cup diced tomatoes (canned or fresh)
1/2 cup shredded gluten-free cheddar cheese
2 tablespoons fresh cilantro, chopped
1 teaspoon ground cumin
Salt and black pepper, to taste

Instructions:

Preheat your oven to 375°F (190°C).

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

In a mixing bowl, combine the cooked quinoa (ensure it's gluten-free), black beans (ensure they're gluten-free), corn kernels, diced tomatoes, shredded gluten-free cheddar cheese, chopped fresh cilantro, ground cumin, salt, and black pepper. Mix until the filling is well combined.

Carefully stuff each mini bell pepper with a spoonful of the quinoa and vegetable mixture, pressing it down gently to pack it.

Place the stuffed mini bell peppers in a baking dish.

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

Remove the Stuffed Mini Bell Peppers with Quinoa from the oven and let them cool slightly before serving.

Serve these gluten-free Stuffed Mini Bell Peppers as a healthy and satisfying appetizer!

Enjoy!