Mexican Quinoa Stuffed Peppers

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

• 140g quinoa

• 3 grated carrots

• 1 3/4 cups water

• 425g can black beans, rinsed and drained

• 1 tablespoon olive oil

• 1 small onion, diced

• 1 small jalapeno or serrano pepper, diced

• 2 cloves garlic, minced

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano

• 1/2 teaspoon pepper

• 1/4 teaspoon salt

• 425g can diced tomatoes

• 1 tablespoon lime juice

• 125g grated cheese, divided

• 4 large bell peppers (red, yellow, or orange), halved lengthwise, ribs and seeds removed

• 1/2 cup queso fresco, for serving

• guacamole, sour cream for serving

Directions

1. Preheat oven to 180°C. Lightly grease a large baking dish.

2. Stir the quinoa, carrots, and water together in a medium saucepan. Bring to a boil over medium high heat, then reduce heat to low and simmer covered for about 20 minutes, or until quinoa is tender and liquid is gone. Stir in the drained black beans and set aside.

3. In a large skillet, heat olive oil over medium heat. Add onion, jalapeno, and garlic and saute until tender, about five minutes. Stir in spices and saute for an additional minute.

4. Add the tomatoes and lime juice to the onion mixture. Bring to a boil and simmer until most of the liquid has evaporated, about 8 minutes.

5. Add the quinoa and beans to the onion mixture. Stir in 3/4 cup of grated cheese and cilantro. Fill each bell pepper half with a heaping 1/2 cup quinoa mixture.

6. Place the stuffed peppers in baking dish. Cover with foil and bake 40 minutes. Uncover and sprinkle with remaining grated cheese. Bake uncovered for 15 minutes more, or until cheese is browned and bubbling. Let cool slightly before serving. Top with guacamole, sour cream, fresh cilantro, and queso fresco.