Stuffed bell peppers with quinoa & black beans — peppers filled with spiced quinoa, black beans, corn and tomatoes, topped with melted cheese. A hearty, wholesome vegetarian Mexican meal.
- 4 whole Green Pepper
- 1 tablespoon Olive Oil
- 1 small finely diced Onion
- 2 cloves minced Garlic
- 1 cups Quinoa
- 1 can Black Beans
- 1 cup Sweetcorn
- 1 can Diced Tomatoes
- 1 teaspoon Cumin
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- To taste Salt
- To taste Pepper
- 1 1/2 cup Shredded Mexican Cheese
- Chopped Cilantro
Preparation
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Place the bell pepper halves in the dish, cut-side up, and bake for 15–20 minutes, or until slightly softened.
- While the peppers bake, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for another minute, until fragrant.
- Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chilli powder, smoked paprika, salt and pepper. Cook for 5–7 minutes, until heated through, then remove from the heat and stir in 1 cup of the shredded cheese.
- Remove the peppers from the oven and carefully stuff each half with the quinoa and black bean mixture. Top with the remaining ½ cup cheese.
- Return to the oven and bake for another 15–20 minutes, until the cheese is melted and the peppers are tender.
- Allow to cool for 5 minutes before serving, garnished with fresh chopped cilantro.
