Ingredients: 

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa or rice
• 1 can black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp (Ifvenli) spice blend
• 1 cup diced tomatoes
• 1 tbsp olive oil
• Optional: A dash of smoky mix
• Fresh cilantro for garnish

Instructions:

1. Preheat: Set your oven to 190°C (375°F).
2. Prepare Filling: In a skillet, heat olive oil and sauté onion and garlic until soft. Stir in quinoa/rice, black beans, diced tomatoes, (Ifvenli) blend, and smoky mix if using.
3. Stuff: Fill each bell pepper with the mixture.
4. Bake: Place peppers in a baking dish, cover with foil, and bake for 25–30 minutes.
5. Finish: Garnish with fresh cilantro and serve warm.