Stuffed Bell Peppers with Quinoa and Black Beans
Ingredientsfor 2
350
Cal
15g
Protein
60g
Carbs
10g
Fat
- 14 whole Green Pepper
- 21 tablespoon Olive Oil
- 31 small finely diced Onion
- 42 cloves minced Garlic
- 51 cups Quinoa
- 61 can Black Beans
- 71 cup Sweetcorn
- 81 can Diced Tomatoes
- 91 teaspoon Cumin
- 10½ tsp Chili Powder
- 11½ tsp Smoked Paprika
- 12To taste Salt
- 13To taste Pepper
- 141 1/2 cup Shredded Mexican Cheese
- 15Chopped Cilantro
Instructions
- 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.
- 5
Remove 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.
- 6
Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
- 7
Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.