Stuffed Bell Peppers with Quinoa

Instructions

1. Step 1

   Preheat the oven to 200°C. Arrange the bell pepper halves cut-side up in the baking dish and pour the water around them.

   Ingredients used: 4.0 piece Bell Pepper, 60.0 ml Water

   Cookware: baking dish, Chef Knife, cutting board, oven

2. Step 2

   Cover the dish tightly with foil and bake until the peppers begin to soften.

   Timer: 20 min (fixed)

   Cookware: aluminum foil, baking dish, oven

3. Step 3

   Combine the quinoa, vegetable broth, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat.

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Vegetable Broth

   Cookware: saucepan, wooden spoon

4. Step 4

   Cover the saucepan, reduce to low heat, and simmer until the broth is absorbed. Remove from the heat, rest covered for 5 minutes, then fluff the quinoa.

   Timer: 20 min (fixed)

   Cookware: saucepan

5. Step 5

   Heat the olive oil in the skillet over medium heat. Add the onion and cook until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the garlic, cumin, and smoked paprika. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the tomatoes, black beans, corn, remaining ⅝ tsp (4 gr) salt, and black pepper. Cook over medium heat until the mixture is hot and excess moisture has evaporated.

   Timer: 5 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 300.0 gr Canned Tomato, 150.0 gr Corn Kernels, 1.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove the skillet from the heat. Fold the cooked quinoa, lime juice, and cilantro into the vegetable mixture.

   Ingredients used: 15.0 gr Fresh Cilantro, 30.0 ml Lime Juice

   Cookware: large skillet, wooden spoon

9. Step 9

   Discard any remaining water from the baking dish. Divide the quinoa filling among the pepper halves and top with the cheddar cheese.

   Ingredients used: 120.0 gr Cheddar Cheese

   Cookware: baking dish, wooden spoon

10. Step 10

    Bake uncovered at 200°C until the cheese is melted and the peppers are tender. Rest briefly before serving.

    Timer: 15 min (fixed)

    Cookware: baking dish, oven