By Loftyrecipe.com
– 12 mini bell peppers – 1 cup cooked quinoa – 1 cup black beans, rinsed and drained – 1 cup corn kernels, fresh or frozen – 1 tsp cumin – 1 tsp chili powder – 1 cup shredded cheese (cheddar or Monterey Jack) – Fresh cilantro for garnish
Ingredients
– Cutting Board: A sturdy cutting board helps us chop and slice our mini peppers and vegetables safely. – Sharp Knife: A sharp knife is essential for cleanly slicing our mini peppers and dicing other ingredients. – Mixing Bowls: We’ll use medium-sized mixing bowls for combining fillings, mixing seasonings, and holding chopped vegetables. – Sauté Pan or Skillet: A non-stick sauté pan or skillet allows us to cook onions, garlic, and our filling mixture evenly without sticking. – Baking Dish: A glass or ceramic baking dish accommodates our stuffed mini peppers as they bake to perfection. – Measuring Cups and Spoons: Accurate measurements help us follow the recipe precisely for consistent flavors. – Spatula or Wooden Spoon: A spatula or wooden spoon is needed for stirring our filling and sautéed vegetables together. – Oven Mitts: Safety first! Oven mitts protect our hands when handling hot dishes coming out of the oven.