Stuffed Peppers with Quinoa and Black Beans

A hearty and aromatic Mexican dish made with sweet peppers filled with nutritious quinoa, black beans, and corn, then baked under a layer of melted cheese.

Ingredients

• 4 pcs Green bell pepper
• 1 tbsp Olive oil
• 1 pcs Onion
• 2 clove Garlic
• 1 cup Quinoa
• 400 g Black beans
• 1 cup Sweet corn
• 400 g Diced tomatoes
• 1 tsp Cumin
• 0.5 tsp Ground chili
• 0.5 tsp Smoked paprika
• to taste Salt
• to taste Black pepper
• 1.5 cup Mexican cheese, grated
• to taste Fresh cilantro

Instructions

1. Preheat the oven to 190°C. Lightly brush a baking dish, approximately 23 × 33 cm, with oil.
2. Cut the peppers in half lengthwise, remove the seeds and membranes. Place them cut-side up in the prepared dish and bake for 15–20 minutes until they soften slightly.
3. While the peppers are baking, begin preparing the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
4. Add the cooked quinoa, black beans, corn, tomatoes, cumin, ground chili, and smoked paprika. Season with salt and pepper to taste. Stir and cook for 5–7 minutes, stirring occasionally, until the mixture is heated through. Remove the skillet from heat and stir in 200 g of grated cheese.
5. Remove the peppers from the oven and carefully fill each half with the prepared quinoa and bean mixture. Sprinkle the remaining cheese on top (approximately 130 g).
6. Return the dish to the oven and bake for another 15–20 minutes until the cheese melts and the peppers are completely tender.
7. Remove the dish from the oven and let it rest for 5 minutes before serving. Sprinkle with fresh cilantro and serve hot.