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Combine apple cider vinegar, olive oil, chili pepper, garlic, cumin, and salt in a large mixing bowl.
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Add cooked quinoa, black beans, corn, spinach, onion, and mix well.
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Cut the stem off of each bell pepper, and remove the seeds and membrane.
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Cut the bell pepper length-wise or even out the top of the bell pepper, depending how you want to fill it.
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Fill the bell pepper with the quinoa stuffing, and garnish with cilantro.
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Serve the bell pepper raw, and enjoy!
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Optional, top with Monterey Jack Cheese and broil at 500 degrees for approximately 7 minutes, or until the cheese is a golden brown. Omit cheese for dairy-free/V.
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Optional, you can also bake them at 400 degrees for 30 minutes covered with foil, then uncover, add cheese and bake for another 10-15 minutes if you want a tender bell pepper.