Mexicanby TheMealDBStuffed Bell Peppers with Quinoa and Black BeansServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 whole Green Pepper1 tablespoon Olive Oil1 small finely diced Onion2 cloves minced Garlic1 cups Quinoa1 can Black Beans1 cup Sweetcorn1 can Diced Tomatoes1 teaspoon Cumin½ tsp Chili Powder½ tsp Smoked PaprikaTo taste SaltTo taste Pepper1 1/2 cup Shredded Mexican CheeseChopped CilantroStepsStep-by-step0 of 7 done1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.2Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.3While 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.4Stir 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.5Remove 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.6Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.7Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.Source: TheMealDB
