Ingredients:

• 4 large bell peppers, halved and deseeded
• 1 cup quinoa, cooked
• 1 cup black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 cup corn kernels
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup shredded cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the cooked quinoa, black beans, tomatoes, corn, cumin, and paprika.
3. Stuff the mixture into the bell pepper halves and top with cheese if desired.
4. Bake for 25–30 minutes or until the peppers are tender.
5. Serve warm with a side of avocado.

Nutritional Information (per serving):

• Calories: 410
• Protein: 18g
• Carbohydrates: 50g
• Fats: 12g
• Fiber: 10g

Respiratory Health Benefits:

• Quinoa: A complete protein with anti-inflammatory properties.
• Bell Peppers: High in vitamin C, aiding immune and respiratory health.
• Black Beans: Provide fiber that supports gut-lung axis health.