Quinoa and Vegetable Stuffed Peppers

• 4 bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup mixed vegetables (such as corn, diced zucchini, and diced bell peppers)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Spice Sisters Taco Tuesday Superfood Spices 
• Salt and pepper to taste
• Shredded cheese (optional)

Instructions:

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
• In a pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened.
• Add the mixed vegetables to the pan and sprinkle with the Taco Tuesday Superfood Spices. Cook for a few minutes until the vegetables are tender.
• Stir in the cooked quinoa and season with salt and pepper to taste.
• Spoon the quinoa and vegetable mixture into the bell peppers, filling them to the top.
• If desired, sprinkle shredded cheese over the stuffed peppers.
• Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
• Remove from the oven, let them cool slightly, and serve.