Mexican · dinner

Quinoa and Black Bean Stuffed Peppers

Name: Quinoa and Black Bean Stuffed Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Red bell peppers, halved and seeded, 4 large; Quinoa, dry, 2/3 cup; Black beans, cooked or canned and drained, 1 1/2 cups; Sweet corn kernels, 1 cup; Olive oil, 1 tbsp; Onion, diced, 1 medium; Garlic, 3 cloves; Tomatoes, diced, 2 medium; Cumin seeds, 1 tsp; Chili powder, 1 tbsp; Cheddar cheese, shredded, 1/2 cup; Fresh cilantro, 1/4 cup; Salt, to taste

Bell pepper halves filled with quinoa, black beans, corn and a little cheddar.

55 min4 servings

38017g57g12g

The filling can be made ahead and stuffed when you are ready to bake.

Ingredients

Red bell peppers, halved and seeded4 large
Quinoa, dry2/3 cup
Black beans, cooked or canned and drained1 1/2 cups
Sweet corn kernels1 cup
Olive oil1 tbsp
Onion, diced1 medium
Garlic3 cloves
Tomatoes, diced2 medium
Cumin seeds1 tsp
Chili powder1 tbsp
Cheddar cheese, shredded1/2 cup
Fresh cilantro1/4 cup
Saltto taste

Steps

Cook the quinoa in 1 1/3 cups of water for 15 minutes, then fluff.
Heat the oven to 375 F. Arrange the pepper halves cut side up in a baking dish and roast for 15 minutes.
Cook the onion and garlic in the oil for 5 minutes. Add cumin, chili powder, tomatoes, beans and corn and cook for 4 minutes.
Fold in the quinoa, cilantro and salt.
Fill the peppers, top with cheddar, cover with foil and bake 15 minutes. Uncover and bake 5 more.

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Adapted from Evolving Table