4 large bell peppers (any color)
1 cup cooked quinoa or rice
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 medium zucchini, diced
1 medium carrot, finely chopped
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar, mozzarella, or a blend)
2 tablespoons olive oil
Fresh cilantro or parsley for garnish
Optional: A squeeze of lime juice for serving
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).