About the Recipe
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Ingredients
3 large bell peppers, halved and deseeded (450g)
1 cup cooked quinoa (185g)
1/2 cup black beans, drained and rinsed (100g)
1/2 cup corn kernels (75g)
1/2 onion, chopped (50g)
2 cloves garlic, minced (10g)
1 tsp ground cumin (5g)
1/2 tsp chili powder (2g)
1/2 tsp paprika (2g)
1/4 cup shredded cheese (30g, optional)
1 tbsp olive oil (15ml)
Salt and pepper to taste
Preparation
Preheat oven to 375°F (190°C) and line a baking dish with parchment paper.
Heat olive oil in a pan over medium heat. Add chopped onion and garlic, and sauté for 3-4 minutes until softened.
Stir in black beans, corn, quinoa, cumin, chili powder, paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
Arrange bell pepper halves in the baking dish and evenly distribute the quinoa mixture into each half.
If using, sprinkle shredded cheese over the tops of the stuffed peppers.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5 minutes until the cheese is melted and slightly golden.
Serve hot.
Best Paired With: A side of guacamole or a fresh green salad.