Southwestern Style Stuffed Peppers

INSTRUCTIONS

1. 1 Preheat your oven to 375°F (190°C).
2. 2 Cut the peppers in half lengthwise and remove the seeds and membranes.
3. 3 Arrange the pepper halves open side up on a baking sheet lined with parchment paper. Drizzle them with a touch of olive oil and season with a pinch of salt and pepper.
4. 4 In a skillet over medium heat, sauté the chopped onion for about 2-3 minutes until translucent.
5. 5 Add the black beans and minced garlic to the skillet. Mix well and continue to sauté for an additional 5 minutes.
6. 6 Introduce the cooked quinoa to the skillet along with the FlavorGod Taco Tuesday and Cheese seasonings. Stir thoroughly to combine, then fold in half of the plant-based cheddar shreds. Remove the skillet from heat.
7. 7 Generously fill each pepper half with the black bean-quinoa mixture, slightly overstuffing them. Top each pepper with the remaining plant-based cheddar shreds.
8. 8 Place the baking sheet in the preheated oven and bake for approximately 20 minutes or until the peppers are tender and the cheese is melted and golden.
9. 9 Once out of the oven, garnish the stuffed peppers with fresh cilantro leaves for a burst of vibrant flavor.
10. 10 Serve your Southwestern Style Stuffed Peppers warm and enjoy this delightful, nourishing creation.