RECIPE

Stuffed Bell Peppers with Quinoa and Black Beans

Mexican · Vegetarian

Recipe imported from TheMealDB.

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TRUSTED EXTERNAL RECIPE · THEMEALDB

Stuffed Bell Peppers with Quinoa and Black Beans

GOOD
FOOD.
BETTER
MATES.

INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

4 whole Green Pepper
1 tbsp Olive Oil
1 Onion, small finely diced
2 cloves Garlic, minced
236.588ml Quinoa
1 can Black Beans
236.588ml Sweetcorn
1 can Diced Tomatoes
1 tsp Cumin
½ tsp Chili Powder
½ tsp Smoked Paprika
To taste Salt
To taste Pepper
354.882ml Shredded Mexican Cheese
Chopped Cilantro

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MATES NOTE

This recipe came from a trusted external provider. Gastro Mates has reformatted it for easier cooking without changing the source method.

METHOD

STEP BY STEP

STEP 1

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.

STEP 2

2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.

STEP 3

3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.

STEP 4

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

STEP 5

5. 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 shredded cheese, if using.

STEP 6

6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.

FINISH & SERVE

7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.

EQUIPMENT

KEEP IT SIMPLE

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SWAPS & ADAPTATIONS

MAKE IT YOURS

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Shallots are a good substitute if that's what you've got.

PAIRINGS

FOOD & DRINK

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CRISP DRY WHITE WINE

Fresh acidity helps cut through rich, creamy or cheesy flavours.

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SPARKLING LEMON WATER

Bright, cold and sharp enough to freshen up a rich plate.

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SIMPLE GREEN SALAD

Fresh leaves and a sharp dressing keep the meal balanced.

MOVIE MATES

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