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Colorful bell peppers filled with a hearty and flavorful mixture of quinoa, black beans, corn, and melted cheese. This vegetarian Mexican-inspired dish is perfect for a satisfying and healthy weeknight dinner. Garnish with fresh cilantro for a burst of freshness.
Hanna Jónsdóttir
Part 1: Preparing the Bell Peppers
Preheat your oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13-inch) baking dish or a similar-sized casserole dish.
Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, until the peppers are slightly softened.
Part 2: Making the Filling
While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the diced onion, and cook for 3-4 minutes, until softened. Add the minced garlic, and cook for another minute, until fragrant.
Stir in the quinoa, black beans, sweetcorn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from the heat, and stir in 1 cup of the shredded Mexican cheese.
Part 3: Stuffing and Baking
Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of the shredded Mexican cheese.
Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the bell peppers are tender.
Remove from the oven and let the stuffed peppers cool for 5 minutes before serving. Garnish with the chopped cilantro.
Prepare the filling while the bell peppers are baking to save time.
Roasting the bell peppers slightly before stuffing them helps soften them and brings out their natural sweetness.
For a spicier dish, add a pinch of cayenne pepper to the quinoa and black bean mixture.
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