10 large bell peppers, tops removed and seeded
5 cups cooked quinoa
2 cups black beans, drained and rinsed
2 cups corn
2 cups salsa
2 cups chopped cilantro
Salt and pepper, to taste
Preheat oven to 375°F. In a large bowl, mix quinoa, black beans, corn, salsa, and cilantro. Season with salt and pepper. Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Bake for 30-40 minutes, until peppers are tender and the filling is heated through.
Guests who like meat or seafood with their meals may feel free to combine.