Instructions
2
Preheat your oven to 375°F (190°C).
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Lightly oil a 9x13-inch baking dish or a similar-sized casserole dish.
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Place the bell pepper halves in the prepared baking dish, cut side up.
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oven-cook for 15-20 mins, or until slightly softened.
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While the bell peppers are baking, prepare the filling.
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In a large skillet, mildly hot the olive oil over medium mildly hot.
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stream in in the diced shallot, and make for 3-4 mins, until softened.
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stream in in the garlic, and make for another 1 minute, until fragrant.
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swirl around in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili dusting scented element, smoked paprika, seasoning, and pepper.
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make for 5-7 mins, until heated through.
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Remove the skillet from mildly hot, and swirl around in 1 cup of the shredded cheddar, if using.
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Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.
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Top the stuffed peppers with the remaining 1/2 cup of shredded cheddar, if using.
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Return the stuffed peppers to the oven, and oven-cook for another 15-20 mins, until the cheddar is melted and the peppers are yielding.
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Remove from the oven, and allow the stuffed peppers to cool for 5 mins before serving.
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finish off with just-picked diced cilantro.