Stuffed Bell Peppers with Quinoa and Black Beans
Vegetarian
Mexican
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 - 1.
2 - Preheat your oven to 375°F (190°C).
3 - Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
4 - 2.
5 - Place the bell pepper halves in the prepared baking dish, cut side up.
6 - Bake for 15-20 minutes, or until slightly softened.
8 - While the bell peppers are baking, prepare the filling.
9 - In a large skillet, heat the olive oil over medium heat.
10 - Add the chopped onion, and cook for 3-4 minutes, until softened.
11 - Add the garlic, and cook for another 1 minute, until fragrant.
13 - Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper.
14 - Cook for 5-7 minutes, until heated through.
15 - Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.
17 - Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.
18 - Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.
20 - Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
22 - Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving.
23 - Garnish with fresh chopped cilantro.