Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 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

Directions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
2. Step 2: Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
3. Step 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. Step 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. Step 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. Step 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. Step 7: Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.