Stuffed Bell Peppers with Quinoa and Black Beans

Method14 steps

1. 1

   Step 1: Heat the oven to 375 °F/190 °C.

2. 2

   Step 2: Lightly grease a 9×13-inch baking dish, or a similar casserole dish large enough for eight pepper halves, with the separate greasing oil.

   Uses Extra olive oil to grease the baking dish, as needed

3. 3

   Step 3: Wash all four whole green bell peppers, cut each in half lengthways and remove their seeds and white membranes. Put all eight halves cut-side up in the greased baking dish.

   Uses 4 whole green bell peppers

4. 4

   Step 4: Bake the eight pepper halves at 375 °F/190 °C for fifteen to twenty minutes, until slightly softened.

   Soften eight pepper halves · 20 minUses All eight prepared halves

5. 5

   Step 5: While the pepper halves bake, peel and finely dice the small onion (1 small), peel and mince both garlic cloves (2), and drain and rinse the canned cooked black beans (1 can). Keep the prepared onion, garlic and drained beans separate for their next stages.

   Uses 1 small onion · 2 garlic cloves · 1 can cooked black beans, drained and rinsed

6. 6

   Step 6: Heat all the measured tablespoon olive oil (1 tbsp) in a large skillet over medium heat. Add all the prepared onion and cook for three to four minutes until softened.

   Soften prepared onion · 4 minUses 1 tbsp olive oil for filling pan · All prepared onion only; retain garlic and beans separately

7. 7

   Step 7: Add all the minced garlic to the softened onion pan and cook for one minute, until fragrant.

   Cook minced garlic · 1 minUses All cooked onion pan · All prepared garlic only; retain beans separately

8. 8

   Step 8: Stir the measured cup of already-cooked quinoa (1 cup), all drained cooked black beans, sweetcorn (1 cup), the full can of diced tomatoes (1 can) with juice, cumin (1 tsp), chili powder (½ tsp) and smoked paprika (½ tsp) into the aromatic pan. Season with salt and ground black pepper to taste.

   Uses All cooked aromatic base · All drained rinsed cooked black beans · 1 cup cooked quinoa · 1 cup sweetcorn kernels · 1 can diced tomatoes with their juice · 1 tsp ground cumin · ½ tsp chili powder · ½ tsp smoked paprika

9. 9

   Step 9: Cook the combined filling for five to seven minutes until thoroughly hot. Remove the skillet from the heat and, if using the optional cheese, stir in the first one cup of it, reserving the remaining half-cup for the topping.

   Heat complete filling before optional cheese · 7 minUses All combined filling · Optional first 1 cup shredded cheese for filling

10. 10

    Step 10: Remove the softened pepper halves from the oven and divide all the hot prepared filling evenly among the eight halves.

    Uses All eight softened halves · All finished filling

11. 11

    Step 11: If using the optional cheese, divide the reserved remaining half-cup over all eight stuffed pepper halves.

    Uses All eight filled halves · Optional remaining ½ cup shredded cheese for topping

12. 12

    Step 12: Return all eight stuffed pepper halves to the oven at 375 °F/190 °C. Bake for fifteen to twenty minutes until the peppers are tender, the filling is hot through and the cheese, if used, has melted.

    Bake filled peppers until tender · 20 minUses All eight prepared stuffed halves

13. 13

    Step 13: Remove the stuffed peppers from the oven and let them stand for five minutes before serving.

    Rest cooked stuffed peppers · 5 minUses All eight cooked stuffed halves

14. 14

    Step 14: Wash and chop the fresh cilantro, scatter it over all eight rested stuffed pepper halves and serve warm, portioning them as desired.

    Uses All eight rested stuffed halves · Fresh cilantro for garnish, as desired