Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4 whole Green Pepper
• 1 tablespoon Olive Oil
• 1 small finely diced Onion
• 2 cloves minced Garlic
• 1 cups Quinoa
• 1 can Black Beans
• 1 cup Sweetcorn
• 1 can Diced Tomatoes
• 1 teaspoon Cumin
• ½ tsp Chili Powder
• ½ tsp Smoked Paprika
• To taste Salt
• To taste Pepper
• 1 1/2 cup Shredded Mexican Cheese
• Chopped Cilantro

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Set the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
2. Halve and deseed the peppers, then stand them cut side up in the dish and bake for 15-20 minutes until just starting to soften.
3. Meanwhile, warm the olive oil in a large frying pan over medium heat and soften the onion for 3-4 minutes, then add the garlic and cook for a further minute until fragrant.
4. Tip in the cooked quinoa, black beans, sweetcorn, tinned tomatoes and spices, season to taste, then let everything bubble together for 5-7 minutes until hot throughout.
5. Take the pan off the heat and fold in a cup of the shredded cheese if you're using it.
6. Spoon the quinoa mixture generously into the softened pepper halves and scatter the rest of the cheese over the top.
7. Slide the peppers back into the oven and bake for another 15-20 minutes, until the cheese has melted and the peppers feel tender.
8. Rest the peppers for 5 minutes once out of the oven, then scatter over the coriander before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.