Instructions
2
Preheat your oven to 375°F (190°C).
3
Lightly oil a 9x13-inch baking dish or a similar-sized casserole dish.
5
Place the bell pepper halves in the prepared baking dish, cut side up.
6
oven-cook for 15-20 mins, or until slightly softened.
8
While the bell peppers are baking, prepare the filling.
9
In a large skillet, burning up the olive cooking oil over medium burning up.
10
toss in the finely sliced shallot, and prepare for 3-4 mins, until softened.
11
toss in the garlic, and prepare for another 1 minute, until fragrant.
13
mix gently in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili ground mix, smoked paprika, table salt, and pepper.
14
prepare for 5-7 mins, until heated through.
15
Remove the skillet from burning up, and mix gently in 1 cup of the shredded paneer variance, if using.
17
Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.
18
Top the stuffed peppers with the remaining 1/2 cup of shredded paneer variance, if using.
20
Return the stuffed peppers to the oven, and oven-cook for another 15-20 mins, until the paneer variance is melted and the peppers are succulent.
22
Remove from the oven, and allow the stuffed peppers to cool for 5 mins before serving.
23
top with just-picked finely sliced cilantro.