Take a bowl and add the quinoa. Wash it 2-3 times under running water, and drain the water. Add the quinoa to a pot, and then add the vegetable stock.
Once the quinoa comes to a boil, close the lid and cook on low flame for 15 minutes. The quinoa will soak up the vegetable stock. After 15 minutes, remove from the flame and let it rest for 5 minutes, without opening the lid. Then, open the lid and fluff up the quinoa using a fork.
Description - Step 2
Cook the Filling
Heat olive oil in a pan and sauté minced garlic for one minute. Add chopped onions and cook until translucent. Add chopped tomatoes and sauté for 2-3 minutes. Thaw frozen corn and add to the pan along with canned black beans. Sauté for 2-3 minutes, then season with cumin, salt, and paprika. Cook for 5-7 minutes until the mixture is slightly dry. Add cooked quinoa and combine, sauté for 2-3 minutes.
Next, prep the bell peppers by cutting them in half, vertically. Remove the seeds and the membrane.
Description - Step 3
Add the Mixture to the Bell Pepper
Spoon the quinoa black bean mixture into each bell pepper, and press a little so that the mixture is filled uniformly. Take a baking tray and add enough water so that the bottom of the tray is covered. Place each piece of stuffed bell pepper on the tray. Sprinkle cheese on top.
Description - Step 4
Bake
Preheat an oven to 180 degrees, and then bake the bell peppers for 30-35 minutes, till they become soft and the cheese melts.
Once the baking is done, transfer the bell peppers to a serving dish. Garnish with finely chopped fresh coriander leaves. The dish is ready! Serve with some sour cream on the side.
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Mexican
Intermediate
Appetizer
