Ingredients
- Green Bell Peppers (4 whole)
- Quinoa (1 cup)
- Black Beans (1 can)
- Sweetcorn (1 cup)
- Diced Tomatoes (1 can)
- Onion (1 small, finely diced)
- Garlic (2 cloves, minced)
- Shredded Mexican Cheese (1 1/2 cups)
- Olive Oil (1 tablespoon)
- Cumin (1 teaspoon)
- Chili Powder (1/2 teaspoon)
- Smoked Paprika (1/2 teaspoon)
- Salt (to taste)
- Pepper (to taste)
- Cilantro (chopped)
Instructions
Steps
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Arrange the bell pepper halves in the baking dish with the cut side facing up and bake for 15-20 minutes until slightly softened.
- While the peppers bake, heat olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for an additional minute until fragrant.
- Mix in the cooked quinoa, black beans, sweetcorn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, ensuring it's heated through. Off the heat, fold in 1 cup of the shredded cheese if desired.
- Take the softened bell peppers from the oven and fill each half with the quinoa and black bean mixture. Sprinkle the remaining 1/2 cup of cheese on top if using.
- Bake the stuffed peppers again for 15-20 minutes until the cheese is melted and the peppers are tender.
- Let cool for 5 minutes before serving, and garnish with chopped cilantro.