Mexican Quinoa Stuffed Peppers

Type: Lunch · Cook time: 50 minutes

Created by Liam Cornwall

Colorful bell peppers filled with a hearty mixture of quinoa, black beans, corn, diced tomatoes, and spices. Topped with melted cheese and fresh cilantro, these stuffed peppers are both nutritious and satisfying.

Ingredients:

• 4 pieces bell peppers
• 150 grams quinoa
• 200 grams black beans
• 150 grams corn kernels
• 200 grams diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 100 grams cheddar cheese
• 30 grams fresh cilantro

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cook quinoa according to package instructions and set aside.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper. Mix well.
4. Cut the tops off the bell peppers and remove the seeds. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
5. Place the stuffed peppers upright in a baking dish and sprinkle the tops with cheddar cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
7. Garnish with freshly chopped cilantro before serving.