Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them on the prepared baking sheet.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and zucchini and cook for another 3 minutes, until slightly tender.
Stir in the cooked quinoa, black beans, halved cherry tomatoes, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
If using, stir in the corn.
Spoon the quinoa mixture into the bell pepper halves, filling them evenly.
If using, sprinkle shredded cheese over the top of each stuffed bell pepper.
Bake in the preheated oven for 20-25 minutes, or until the bell peppers are tender and the cheese is melted and bubbly (if using).
Remove from the oven and let cool slightly before serving.
Garnish with fresh parsley before serving.
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Feel free to add other vegetables like mushrooms, spinach, or carrots to the filling.
For a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce to the quinoa mixture.
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble and bake the peppers just before serving.
To make it vegan, ensure to use plant-based cheese.
• Main Course (Mediterranean/Healthy)
• Approximately 350-400 calories
• 30 minutes (Easy)
• 50 minutes
• 10-15
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