Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients:
- Green Pepper - 4 whole
- Olive Oil - 1 tablespoon
- Onion - 1 small finely diced
- Garlic - 2 cloves minced
- Quinoa - 1 cups
- Black Beans - 1 can
- Sweetcorn - 1 cup
- Diced Tomatoes - 1 can
- Cumin - 1 teaspoon
- Chili Powder - ½ tsp
- Smoked Paprika - ½ tsp
- Salt - To taste
- Pepper - To taste
- Shredded Mexican Cheese - 1 1/2 cup
- Cilantro - Chopped
Instructions
- 1
- Preheat your oven to 375°F (190°C)
- Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish
- 2
- Place the bell pepper halves in the prepared baking dish, cut side up
- Bake for 15-20 minutes, or until slightly softened
- 3
- While the bell peppers are baking, prepare the filling
- In a large skillet, heat the olive oil over medium heat
- Add the chopped onion, and cook for 3-4 minutes, until softened
- Add the garlic, and cook for another 1 minute, until fragrant
- 4
- Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper
- Cook for 5-7 minutes, until heated through
- Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using
- 5
- Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture
- Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using
- 6
- Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender
- 7
- Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving
- Garnish with fresh chopped cilantro