Quinoa Stuffed Bell Peppers

1. 1
   prep

   Preheat the oven and prepare the peppers.

   1.Preheat the oven to 375°F (190°C).

   2.Slice the tops off 4 large bell peppers and set aside. Remove seeds and membranes.

   3.Arrange the pepper shells upright in a 9x13-inch baking dish.
2. 2
   steam · ~15 min

   Cook the quinoa.

   1.Bring 1.5 cups water to a boil in a saucepan over high heat.

   2.Add 0.75 cup rinsed quinoa and 0.25 tsp salt. Stir once.

   3.Reduce heat to low, cover, and simmer until water is absorbed (15 minutes).

   4.Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

   TIPRinsing removes quinoa's natural bitter coating called saponin. Don't skip this step.
3. 3
   boil · ~20 min

   Cook the black beans.

   1.Place the soaked and drained black beans in a saucepan and cover with water by 2 inches.

   2.Bring to a boil, then reduce heat and simmer until tender (20 minutes).

   3.Drain and set aside.
4. 4
   saute · ~8 min

   Build the filling base.

   1.Heat 1 tbsp oil in a skillet over medium heat.

   2.Add the chopped onion and cook until softened (4 minutes).

   3.Add 4 minced garlic cloves, 1 tsp cumin powder, and a pinch of smoked paprika. Sauté until fragrant (30 seconds).

   4.Stir in the diced tomatoes and cook until they break down slightly (3 minutes).
5. 5
   mix

   Combine the filling.

   1.In a large bowl, combine the cooked quinoa, drained black beans, corn kernels, and the sautéed onion-tomato mixture.

   2.Add 0.25 tsp salt, a pinch of black pepper, 1 tbsp lime juice, and 3 tbsp chopped cilantro.

   3.Mix everything until evenly combined.
6. 6
   assemble

   Stuff the bell peppers.

   1.Spoon the filling generously into each bell pepper, pressing gently to pack.

   2.Place the reserved pepper tops on the filled peppers or discard them.

   3.Top each pepper with shredded cheddar cheese (about 2 tbsp per pepper).

   4.Pour 0.25 cup water into the bottom of the baking dish to create steam.

   TIPDon't over-pack the filling — the peppers should be full but not bursting. The quinoa has already expanded.
7. 7
   bake · ~25 min

   Bake until tender and golden.

   1.Cover the baking dish with foil and bake for 20 minutes.

   2.Remove the foil and bake uncovered until cheese is bubbly and lightly browned (5-8 minutes).

   3.The peppers should be tender when pierced with a knife.

   TIPCovering with foil steams the peppers so they soften; uncovering at the end gives you that golden cheese top.
8. 8
   garnish

   Garnish with cilantro and serve hot.

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