Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

• 4green peppers, halved lengthways, seeds removed
• 1 tbspolive oil
• 1onion, small, finely diced
• 2 clovegarlic, minced
• 1 cupquinoa, cooked
• 1 canblack beans, drained and rinsed
• 1 cupsweetcorn, fresh, frozen or canned
• 1 candiced tomatoes
• 1 tspground cumin
• 1/2 tspchilli powder
• 1/2 tspsmoked paprika
• salt, to taste
• black pepper, to taste
• 1 1/2 cupmexican cheese blend, shredded; optional
• fresh coriander, chopped, to garnish

Method

1. 1

   Preheat oven to 190°C (375°F). Lightly grease a large baking dish.

2. 2

   Place the pepper halves cut-side up in the baking dish. Bake for 15–20 minutes until slightly softened.

3. 3

   Meanwhile, heat olive oil in a large skillet over medium heat. Cook the onion for 3–4 minutes until softened. Add the garlic and cook for 1 minute.

4. 4

   Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chilli powder, smoked paprika, salt and pepper. Cook for 5–7 minutes until heated through. Remove from heat and stir in 1 cup of the cheese if using.

5. 5

   Remove the peppers from the oven. Stuff each half generously with the quinoa and bean mixture. Top with the remaining ½ cup of cheese if using.

6. 6

   Return to the oven and bake for a further 15–20 minutes until the cheese is melted and the peppers are tender.

7. 7

   Cool for 5 minutes, garnish with fresh coriander and serve.