Convection Oven Veggie-Stuffed Peppers

Ingredients:

• 2 large bell peppers (any color)
• 1/2 cup cooked quinoa or rice
• 1/2 can (about 3/4 cup) black beans, drained and rinsed
• 1/4 cup diced tomatoes (fresh or canned, drained if using canned)
• 1/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional for a mild kick)
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the convection oven to 375°F.
2. Slice the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together the cooked quinoa or rice, black beans, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa/rice mixture, then top with shredded cheese.
5. Place the stuffed peppers upright on a baking sheet or in a baking dish, and bake in the convection oven for 20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve: These seasoned stuffed peppers are flavorful, filling, and perfect for a meal for two!