Stuffed Bell Peppers with Quinoa and Black Beans

Name: Stuffed Bell Peppers with Quinoa and Black Beans
Yield: 4 servings
Cuisine: Mexican
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Green Pepper4 whole
Olive Oil1 tbsp
Onionsmall1
Garlic2 cloves
Quinoa1 cup
Black Beans1 can
Sweetcorn1 cup
Diced Tomatoes1 can
Cumin1 tsp
Chili Powder½ tsp
Smoked Paprika½ tsp
Salt
Pepper
Shredded Mexican Cheese1.5 cups
Cilantro

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

7 steps · 0 min

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.

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