Stuffed Bell Peppers with Quinoa and Black Beans

Name: Stuffed Bell Peppers with Quinoa and Black Beans
Prep time: 27 min
Cook time: 50 min
Total time: 1 h 17 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 green bell pepper; 1 tbsp olive oil; 1 onion; 2 cloves garlic; 1 cup quinoa; 1 can black beans; 1 cup corn; 1 can diced tomatoes; 1 tsp cumin; ½ tsp chili powder; ½ tsp smoked paprika; To taste salt; To taste pepper; 1 ½ cups shredded mexican cheese; Chopped cilantro

A Mexican dinner made with beans & lentils. Ready in about 1 hour 17 minutes. Difficulty: medium.

27 minPrep (about)
50 minCook (about)
1 hr 17 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 can black beans

Fresh & other

5 green bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
1 onion
3 cloves garlic
1 ¼ cups quinoa
1 ¼ cups corn
1 can diced tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
2 cups shredded mexican cheese
Chopped cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.

Sauces & oils

1 ½ tbsp olive oil

Spices & seasonings (5): cumin, chili powder, smoked paprika, salt, pepper

1 ¼ tsp cumin
¾ tsp chili powder
¾ tsp smoked paprika
To taste salt
To taste pepper

How to make it

Steps in our own plain words.

Turn the oven on to 375°F.
Grease 9x13-inch baking dish or similar-sized baking dish, 2.
Place your bell pepper halves in your prepared baking dish.
Cut side up.
Bake for 15-20 minutes, until slightly softened, 3.
While your bell peppers are baking, prepare the filling.
Heat the olive oil over medium heat in a large pan.
Add the chopped onion.
Cook for 3-4 minutes, until softened.
Add the garlic.
Cook for another 1 minute, until it smells good, 4.
Stir in pepper, salt, smoked paprika, chili powder, ground cumin, diced tomatoes, corn, black beans and the cooked quinoa.
Cook for 5-7 minutes, until hot all the way through.
Remove the pan from heat.
Mix in 1 ¼ cups of your shredded cheese, if using, 5.
Remove your bell peppers from the oven, and stuff every pepper half using the quinoa and black bean mixture.
Top the stuffed peppers with the rest of the ⅔ cup of cheese, if using, 6.
Return the stuffed peppers to the oven.
Cook in the oven for another 15-20 min, till your cheese is melted plus the peppers are tender, 7.
Take it out of the oven, and let the stuffed peppers to cool for 5 min before serving.
Top with fresh chopped cilantro.