Stuffed Bell Peppers with Quinoa and Black Beans

Steps

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Arrange the bell pepper halves in the baking dish with the cut side facing up and bake for 15-20 minutes until slightly softened.
3. While the peppers bake, heat olive oil in a skillet over medium heat. Add the onion and sauté for 3-4 minutes until soft. Stir in the garlic and cook for an additional minute until fragrant.
4. Mix in the cooked quinoa, black beans, sweetcorn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, ensuring it's heated through. Off the heat, fold in 1 cup of the shredded cheese if desired.
5. Take the softened bell peppers from the oven and fill each half with the quinoa and black bean mixture. Sprinkle the remaining 1/2 cup of cheese on top if using.
6. Bake the stuffed peppers again for 15-20 minutes until the cheese is melted and the peppers are tender.
7. Let cool for 5 minutes before serving, and garnish with chopped cilantro.