VegetarianMexican Cuisine

Stuffed Bell Peppers with Quinoa and Black Beans

About This Recipe

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