Quinoa and Black Bean Stuffed 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.

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.

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.