Stuffed Bell Peppers with Quinoa and Black Beans
A traditional Mexican dish in the Vegetarian classification, featuring 15 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/15 prepped- 4 wholeGreen Pepper
- 1 tablespoonOlive Oil
- 1 small finely dicedOnion
- 2 cloves mincedGarlic
- 1 cupsQuinoa
- 1 canBlack Beans
- 1 cupSweetcorn
- 1 canDiced Tomatoes
- 1 teaspoonCumin
- ½ tspChili Powder
- ½ tspSmoked Paprika
- To tasteSalt
- To tastePepper
- 1 1/2 cupShredded Mexican Cheese
- ChoppedCilantro
Preparation Instructions
Read all instructions before beginning prep work.
1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
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. 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.
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