Stuffed Bell Peppers with Quinoa and Black Beans
By CoffeeMate
A recipe by CoffeeMate. Made with olive oil, garlic, onion, salt, and more.
Ingredients
- 30 ml Olive Oil
- 2 cloves, minced Garlic
- 1, medium, chopped Onion
- 5 ml Salt
- 4 Green Pepper
- 240 ml Quinoa
- 1 can Black Beans
- 240 ml Sweetcorn
- 1 can Diced Tomatoes
- 5 ml Cumin
- 2½ ml Chili Powder
- 2½ ml Smoked Paprika
- to taste Pepper
- 360 ml Shredded Mexican Cheese
- 1, chopped Cilantro
Preparation Steps
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
- Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
- 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.
- Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.
- Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.
- Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
- Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.
Nutrition (per 100g)
- Calories: 542.5 kcal
- Protein: 26.8g
- Carbs: 63.2g
- Fat: 22.1g