Stuffed Bell Peppers with Mixed Green Salad with Vinaigrette

Instructions

1. 1

   Cook the beans and quinoa

   • Drain the soaked black beans. Add them to a pressure cooker with 1.5 cups of fresh water. Cook for 15-20 minutes until tender. Drain and set aside.
   • In a small saucepan, combine the rinsed quinoa and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork.
2. 2

   Prepare the peppers and oven

   • While the beans and quinoa cook, preheat your oven to 400°F (200°C).
   • Cut the bell peppers in half lengthwise and remove the seeds and membranes.
   • Place the pepper halves cut-side up in a 9x13 inch baking dish.
3. 3

   Make the savory filling

   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the pureed tomatoes and cook for 5-7 minutes, until the sauce thickens and the raw smell is gone.
   • Add the cooked black beans, corn, chili powder, cumin, oregano, salt, and pepper. Mix well.
   • Finally, stir in the cooked quinoa and lime juice. Cook for 2-3 minutes until everything is heated through.
4. 4

   Stuff and bake the peppers

   • Spoon the quinoa mixture evenly into each bell pepper half.
   • Top each stuffed pepper with a generous amount of shredded Monterey Jack cheese.
   • Cover the baking dish with foil and bake for 20 minutes.
   • Remove the foil and bake for another 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
5. 5

   Garnish and serve

   • Let the peppers cool for a few minutes before serving.
   • Garnish with fresh chopped cilantro and serve warm.