4 large bell peppers (any color)
1 cup cooked quinoa or cauliflower rice
1 cup cooked and shredded chicken or paneer (cottage cheese)
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1/2 cup diced red onion
1/2 cup shredded cheese (cheddar or mozzarella)
1 teaspoon cumin powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh cilantro for garnish


Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a large bowl, combine cooked quinoa or cauliflower rice, shredded chicken or paneer, black beans, corn, diced tomatoes, red onion, and shredded cheese.

Add cumin powder, chili powder, garlic powder, salt, and pepper. Mix well to combine.

Stuff each bell pepper with the mixture and place them in a baking dish.

Bake in the preheated oven for about 25-30 minutes, or until the peppers are tender.

Garnish with fresh cilantro before serving.

Enjoy your Ketto stuffed peppers!