Stuffed Bell Peppers with Quinoa and Black Beans

1. Begin by preheating your oven to 375°F (190°C). Prepare a 9x13-inch baking dish by lightly greasing it, ensuring the bell peppers won’t stick during baking. This step helps maintain the peppers' vibrant color and prevents drying out. 2. Arrange the halved bell peppers cut side up in the baking dish. Pop them into the oven and bake for 15 to 20 minutes until they soften slightly but still retain their shape. This gentle roasting will bring out their natural sweetness and make them easier to stuff. 3. While the peppers are warming up, heat the olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until it becomes translucent and tender, releasing a sweet aroma. Then stir in the minced garlic and cook for an additional minute until fragrant—this step infuses the filling with deep flavor. 4. To the skillet, add the cooked quinoa, black beans, sweetcorn, and diced tomatoes along with the ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for 5 to 7 minutes until the mixture is heated through, allowing the spices to meld beautifully with the veggies. Remove from the heat and fold in 1 cup of the shredded Mexican cheese to add a creamy, melting element. 5. Carefully remove the softened bell peppers from the oven. Gently spoon the quinoa and black bean filling into each pepper half, packing them generously. Sprinkle the remaining 1/2 cup of shredded cheese over the top of each stuffed pepper, which will create a deliciously golden crust as it bakes. 6. Return the stuffed peppers to the oven for another 15 to 20 minutes. Bake until the cheese is molten and bubbling, and the peppers are tender to the touch. This final baking step melds everything together with a gooey finish. 7. Once baked, let the peppers cool for about 5 minutes. This resting time helps the filling set slightly, making them easier to handle and enhancing the flavors. Before serving, sprinkle with fresh chopped cilantro to add a burst of herbal brightness and a lovely contrast to the warm spices. Tip: To save time, cook the quinoa ahead or use pre-cooked beans. For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling mixture. Serve these stuffed peppers with a side of guacamole or a crisp green salad for a complete and balanced meal.