Get ready for a flavor explosion with these Thyme & Pomegranate Glazed Stuffed Bell Peppers! Peppers are filled with a hearty mix of quinoa, black beans, and corn, all drizzled in the embrace of our bright Chimichurri Infused Olive Oil the sweet tang of our Pomegranate Balsamic Vinegar. This dish isn’t just a feast for the taste buds; it’s a rainbow on your plate that will have you singing praises with every delicious bite!

I N G R E D I E N T S :

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1/2 cup corn
• 1 teaspoon cumin
• 2 tablespoons Rocky Mountain Olive Oil Chimichurri Infused Olive Oil
• 3 tablespoons Rocky Mountain Olive Oil Pomegranate Dark Balsamic Vinegar
• 1/2 cup shredded cheese (cheddar or feta)
• salt and pepper to taste
• fresh cilantro for garnish

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa, black beans, corn, cumin, Chimichurri Infused Olive Oil, Pomegranate Balsamic, salt, and pepper.
3. Cut the tops off the bell peppers and remove the seeds. Stuff the peppers with the quinoa mixture and place them in a baking dish.
4. Top with shredded cheese and bake for 25-30 minutes until the peppers are tender.
5. Garnish with fresh cilantro before serving.

N U T R I T I O N A L  I N F O :

Estimated per serving: 390 calories • 18g protein • 32g carbs • 21g fat • 520mg sodium

Estimated values may vary based on filling ingredients, pepper size, and ingredient brands.