Stuffed Bell Peppers with Quinoa and Black Beans

Instructions

1- 1.

2- Preheat your oven to 375°F (190°C).

3- Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.

4- 2.

5- Place the bell pepper halves in the prepared baking dish, cut side up.

6- Bake for 15-20 minutes, or until slightly softened.

7- 3.

8- While the bell peppers are baking, prepare the filling.

9- In a large skillet, heat the olive oil over medium heat.

10- Add the chopped onion, and cook for 3-4 minutes, until softened.

11- Add the garlic, and cook for another 1 minute, until fragrant.

12- 4.

13- Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper.

14- Cook for 5-7 minutes, until heated through.

15- Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.

16- 5.

17- Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.

18- Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.

19- 6.

20- Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.

21- 7.

22- Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving.

23- Garnish with fresh chopped cilantro.