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- 3 cups cooked quinoa
- 1 cup corn kernels
- 1 ½ cups black beans
- ½ onion, diced
- 1 cup diced tomatoes
- ½ teaspoon chili powder
- ¼ teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6-10 bell peppers (the size of your bell peppers will determine how much filling you use. You can refrigerate any excess)
- 2 cups mozzarella cheese
View Full Recipe at Julies Eats and Treats
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