Stuffed Bell Peppers [0000125]

Ingredients:

4 large bell peppers, halved and seeds removed
1 lb ground beef (or ground turkey for a leaner option)
1 cup cooked quinoa
1 cup diced tomatoes
1 cup black beans, drained and rinsed
1 cup shredded cheese (cheddar or your preferred type)
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste

Steps:

Preheat the oven to 375°F (190°C).
In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
In a large bowl, combine cooked beef, quinoa, diced tomatoes, black beans, half of the shredded cheese, ground cumin, garlic powder, salt, and pepper.
Mix the ingredients thoroughly.
Fill each bell pepper half with the mixture, pressing down gently.
Place stuffed peppers in a baking dish.
Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Cover the dish with foil and bake for 25-30 minutes, or until peppers are tender.
Remove the foil and bake for an additional 5-10 minutes to melt and slightly brown the cheese.

Serve hot and enjoy your gluten-free stuffed bell peppers!