Sunburst Stuffed Peppers

Step 1: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

Step 2: Cut off the tops of the bell peppers and remove the seeds and membranes from the insides. Rinse the peppers thoroughly.

Step 3: In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, red onion, chopped cilantro, minced garlic, ground cumin, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Step 4: Stuff the bell peppers with the quinoa and vegetable mixture, packing it tightly. Place the stuffed peppers upright in the prepared baking dish.

Step 5: If desired, sprinkle shredded cheese over the tops of the stuffed peppers for an added cheesy touch.

Step 6: Cover the baking dish with aluminum foil, sealing it tightly.

Step 7: Bake the stuffed peppers in the preheated oven for 30-35 minutes, or until the peppers are tender and the filling is heated through.

Step 8: Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese on top is melted and slightly golden (if using).

Step 9: Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes.

Step 10: Garnish the Sunburst Stuffed Peppers with chopped fresh parsley or cilantro to add a touch of freshness.

Step 11: Serve the stuffed peppers as a main course or cut them into halves and serve them as a side dish.