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Campfire Stuffed Bell Peppers with Quinoa

These Campfire Stuffed Bell Peppers with Quinoa are a delicious, nutritious, and easy-to-make meal, perfect for cooking over a campfire or on the grill. 
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Ingredients
  

  • 4 large bell peppers
  • 1 cup cooked quinoa
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup diced onion
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup shredded cheese optional
  • Fresh cilantro optional

Instructions
 

  • Cut tops off peppers and remove seeds. Trim bottoms if needed to make them stand.
  • Cook quinoa and fluff with a fork.
  • Mix quinoa, beans, corn, onion, cumin, chili powder, garlic powder, salt, and pepper.
  • Stuff each pepper with the quinoa mixture.
  • Wrap peppers in foil and cook over the campfire for 20-25 minutes, or bake in the oven at 375°F for 25-30 minutes.
  • Add cheese on top for the last 5 minutes if desired.
  • Garnish with cilantro and serve hot.