Stuffed Bell Peppers with Quinoa and Black Beans
$421a serving1 hrServes 4Mexican
Featured in Vegetarian week: 5 dinners at $3.35 a serving
Ingredients
For 4 servings, as the recipe is written
- 4 whole Green Pepper
- 1 tablespoon Olive Oil
- 1 small finely diced Onion
- 2 cloves minced Garlic
- 1 cups Quinoa
- 1 can Black Beans
- 1 cup Sweetcorn
- 1 can Diced Tomatoes
- 1 teaspoon Cumin
- ½ tsp Chili Powder
- ½ tsp Smoked Paprika
- Salt, to taste
- Pepper, to taste
- 1 1/2 cup Shredded Mexican Cheese
- Cilantro, chopped
About $4.21 a serving for the ingredients used, at today's Walmart prices.
Method
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
- 2
Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
- 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.
- 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.
- 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.
- 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.
- 7
Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.
Recipe via TheMealDB.