Stuffed Bell Peppers with Quinoa and Black Beans
A Mexican-inspired vegetarian dish featuring bell peppers stuffed with quinoa, black beans, corn, tomatoes, and melted cheese, baked until tender and flavorful.
Pasos
- 1
Preheat your oven to 375°F 191 °C · 375 °F · Gas 5 · Fuego medio (190°C 190 °C · 374 °F · Gas 5 · Fuego medio) and grease a 9x13 inch baking dish.
- 2
Place the bell pepper halves in the dish, cut side up. Bake for 15-20 minutes until slightly softened.
- 3
While the peppers bake, prepare the filling. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook 3-4 minutes until softened. Add garlic and cook 1 minute more.
- 4
Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook 5-7 minutes until heated through. Remove from heat and stir in 1 cup shredded cheese, if using.
- 5
Remove peppers from oven, stuff each half with the quinoa and bean mixture, and top with remaining cheese, if using.
- 6
Return stuffed peppers to the oven and bake 15-20 minutes more, until cheese is melted and peppers are tender.
- 7
Remove from oven and let cool 5 minutes before serving. Garnish with chopped cilantro.
