Vegetarian Stuffed Bell Peppers
Certainly! Here's a recipe for "Vegetarian Stuffed Bell Peppers":

**Ingredients:**

*For the Stuffed Bell Peppers:*
- 4 large bell peppers, halved and seeds removed
- 1 cup quinoa, cooked according to package instructions
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, diced
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for drizzling

*For the Tomato Sauce:*
- 1 can (15 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste

**Instructions:**

*For the Stuffed Bell Peppers:*
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, red onion, shredded cheese, ground cumin, chili powder, salt, and pepper. Mix well.
3. Place the halved bell peppers in a baking dish. Fill each pepper half with the quinoa mixture.
4. Drizzle a bit of olive oil over the stuffed peppers.
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

*For the Tomato Sauce:*
1. In a saucepan, combine crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper.
2. Simmer the sauce over low heat for 10-15 minutes, allowing the flavors to meld.

*Assembly:*
1. Once the stuffed peppers are done baking, remove the foil and spoon tomato sauce over each pepper.
2. Return the baking dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
3. Remove from the oven and let it cool for a few minutes before serving.

Enjoy these flavorful and nutritious Vegetarian Stuffed Bell Peppers!