Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
4 large bell peppers (any color)
1 cup cooked quinoa (or brown rice)
1 cup black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 medium zucchini, diced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (optional)
1 cup diced tomatoes (fresh or canned)
shredded cheese (cheddar or a dairy-free alternative)
Salt and pepper to taste
Fresh cilantro or parsley, for garnish
Olive oil, for sautéing
📦 **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).