Savory Quinoa-Stuffed Bell Peppers

Instructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds, setting the tops aside. In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Stir well until combined and heated through. Fill each bell pepper with the quinoa mixture and place them upright in a baking dish. If desired, chop the reserved tops and mix them into the filling for added texture. Top the stuffed peppers with shredded cheese. Add a splash of water to the bottom of the baking dish, cover it with foil, and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Garnish with fresh cilantro before serving.