Yields: 4 servings (2 bell peppers, halved)
Time: 35–40 minutes
🛒 Ingredients:
- 2 large bell peppers (any colour), halved and seeded
- 1 tablespoon olive oil
- 1 cup cooked quinoa (or rice)
- ½ cup black beans (cooked or canned, rinsed)
- ½ cup corn kernels (fresh, frozen, or canned)
- ½ cup diced tomatoes (fresh or canned, drained)
- ¼ cup chopped red onion
- 1 teaspoon cumin
- ½ teaspoon smoked paprika (optional)
- Salt & pepper, to taste
- ½ cup shredded cheese (cheddar, mozzarella, or vegan cheese)
🧑🍳 Directions:
- Prep the peppers:
Preheat oven to 375°F (190°C). Place pepper halves in a baking dish. Drizzle with a little olive oil and roast for 10 minutes while you prep the filling. - Mix the filling:
In a bowl, combine quinoa, black beans, corn, tomatoes, onion, and seasonings. Stir in half the cheese. - Stuff the peppers:
Fill each roasted pepper half generously with the mixture. Top with remaining cheese. - Bake:
Return to the oven and bake for 15–20 minutes, until the cheese is melted and everything is heated through. - Serve:
Garnish with chopped cilantro, avocado slices, or a dollop of Greek yogurt or sour cream if desired.
🥄 Variations:
- Use ground turkey or lentils for added protein.
- Add chipotle sauce or hot sauce for smoky heat.
- Make it Mediterranean: swap beans for chickpeas, add olives and feta.
