Stuffed Bell Peppers with Quinoa and Black Beans

• 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).

2. 2

   Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.

3. 3

   Place the bell pepper halves in the prepared baking dish, cut side up.

4. 4

   Bake for 15-20 minutes, or until slightly softened.

5. 5

   While the bell peppers are baking, prepare the filling.

6. 6

   In a large skillet, heat the olive oil over medium heat.

7. 7

   Add the chopped onion, and cook for 3-4 minutes, until softened.

8. 8

   Add the garlic, and cook for another 1 minute, until fragrant.

9. 9

   Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper.

10. 10

    Cook for 5-7 minutes, until heated through.

11. 11

    Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.

12. 12

    Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.

13. 13

    Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.

14. 14

    Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.

15. 15

    Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving.

16. 16

    Garnish with fresh chopped cilantro.