Stuffed Bell Peppers with Quinoa and Black Beans

Summary

Vegetarian - Mexican

Ingredients

• 1 tablespoon Olive oil
• 1 Onion (small finely diced)
• 2 cloves Garlic (minced)
• Pepper (To taste)
• Salt (To taste)
• teaspoons Chilli Powder
• Coriander (Chopped)
• 4 u Green Pepper
• 1 can Black Beans
• 1 teaspoon Cumin
• teaspoons Smoked Paprika
• 240 ml SweetcornOriginal: 1 cup
• 240 ml QuinoaOriginal: 1 cup
• 1 can Chopped Tomatoes
• 240 ml Shredded Mexican Cheese (1/2)Original: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.