Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• Green Pepper4 whole
• Olive Oil1 tablespoon
• Onion1 small finely diced
• Garlic2 cloves minced
• Quinoa1 cups
• Black Beans1 can
• Sweetcorn1 cup
• Diced Tomatoes1 can
• Cumin1 teaspoon
• Chili Powder½ tsp
• Smoked Paprika½ tsp
• SaltTo taste
• PepperTo taste
• Shredded Mexican Cheese1 1/2 cup
• CilantroChopped

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.

2. 2

   Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.

3. 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. 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. 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. 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. 7

   Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.