Quinoa Stuffed Red Pepper

I know we've all been doing a lot of indulging lately and this weekend will probably be no different. Don't forget to make good choices! It's definitely hard this time of year, but we do not have to compromise health for the holidays. This recipe is delicious and packed with protein, vitamins, and minerals. It's really easy to make and I've raved about quinoa here before. If you really don't like quinoa or it's too expensive, brown rice would also work really well in this dish.

Side note: Make sure you're keeping up with your work outs! Don't put it off until the new year. You'll feel better and be able to splurge a little more on Christmas.

Ingredients

1 1/2 cups quinoa, cooked according to package directions

1/2 cup sweet corn

1/2 cup black beans, drained and rinsed

1/4 cup diced tomatoes

1/4 cup Mexican blend cheese (or whatever shredded cheese you have on hand)

1/4 cup reduced fat feta cheese

1 tablespoon fresh cilantro, chopped

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon chili powder

Salt

Pepper

3 large red bell peppers, seeded

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, combine quinoa, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion, and chili powder, salt and pepper.
3. Fill each red bell pepper with the mixture. 
4. Place peppers in a cupcake tin so that they don't fall over (I'm a genius!). 
5. Bake until the peppers are tender about 25 minutes. Serve and enjoy.