Stuffed Bell Peppers with Quinoa and Black Beans

Vegetarian · Mexican classic.

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

Method

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

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales