Stuffed Bell Peppers with Quinoa and Black Beans

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
2. 2Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
3. 3While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and leave to cook for 3-4 minutes, until softened.
4. 4Add the garlic, and cook for another 1 minute, until fragrant.
5. 5Stir through the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Let it cook for 5-7 minutes, until heated through.
6. 6Remove the skillet from heat, and stir through 1 cup of the shredded cheese, if using.
7. 7Remove the bell peppers from the oven, and gently 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.
8. 8Return the stuffed peppers to the oven, and bake in the oven for another 15-20 minutes, until the cheese melts and the peppers are tender.
9. 9ServeRemove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Finish with fresh chopped cilantro.