Stuffed Bell Peppers with Quinoa and Black Beans

Instructions

1. 1

   Preheat the Oven

   1 min

   Set your oven temperature to 375°F (190°C) and prepare a 9x13-inch baking dish by lightly greasing it with cooking spray or a little olive oil to prevent sticking.

2. 2

   Bake the Bell Peppers

   1 min

   Place the halved bell peppers in the prepared baking dish, ensuring the cut sides are facing upward. Bake them in the preheated oven for about 15-20 minutes until they begin to soften slightly and their color deepens.

3. 3

   Sauté Onion and Garlic

   20 min

   In a skillet, heat olive oil over medium heat. Add the finely diced onion and sauté for approximately 3-4 minutes until it becomes translucent and tender. Incorporate the minced garlic and continue to cook for another minute until it releases a fragrant aroma.

4. 4

   Combine Filling Ingredients

   28 min

   In the skillet, add the cooked quinoa, drained black beans, sweetcorn, and diced tomatoes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together and cook for 5-7 minutes until heated through, then remove from heat and fold in 1 cup of the shredded cheese if desired for extra creaminess.

5. 5

   Stuff the Peppers

   4 min

   Carefully remove the softened bell peppers from the oven. Generously fill each half with the quinoa and black bean mixture, pressing down lightly to pack the filling. If you have any remaining shredded cheese, sprinkle it on top of the stuffed peppers for a cheesy finish.

6. 6

   Final Bake for Cheese Melt

   1 min

   Return the stuffed peppers to the oven and bake for an additional 15-20 minutes. You'll know they're ready when the cheese is bubbling and melted, and the peppers have become tender and vibrant in color.

7. 7

   Cool and Garnish

   5 min

   Once baked, remove the stuffed peppers from the oven and let them cool for about 5 minutes. Before serving, garnish with freshly chopped cilantro for a burst of flavor and color.