Cooking Instructions

Preheat your oven to 400°F (200°C). Begin by halving the bell peppers lengthwise through the stems and removing the seeds and ribs. Place the halved peppers in a large pot of boiling water and let them boil for 4 to 5 minutes to soften slightly.

While the peppers are boiling, combine the quinoa and water in a saucepan. Bring it to a boil, cover, and cook on low heat for about 10 minutes, or until the quinoa is fluffy. Additionally, prepare the long grain white rice according to the package instructions.

In a skillet, heat some oil over medium heat and sauté the chopped onion and minced garlic until they're fragrant and translucent. Once cooked, combine the sautéed onion and garlic with the quinoa, black beans, corn, and all the spices. Stir in half of the cheese until well mixed.

Carefully fill each pepper half with the quinoa mixture. Place the stuffed peppers in a baking pan and top with the remaining cheese. Cover the pan with foil and bake in the preheated oven for 15 minutes. After that, remove the foil and bake for an additional 3 minutes, or until the cheese is melted and bubbly.

Serve the stuffed peppers hot, garnished with chopped cilantro or any additional toppings you desire. Ensure peppers are heated through before serving.

Extra Tips

When preparing these stuffed peppers, feel free to experiment with different ingredients based on what you have on hand. Adding fire-roasted tomatoes or salsa can enhance the flavor, while using different types of cheese can change the dish's profile. If you prefer a spicier kick, adjust the amount of taco seasoning or add fresh jalapeños to the filling.

Finally, these peppers are great for meal prep; you can make a batch ahead of time and store them in the refrigerator for quick reheating during busy weeknights. Enjoy your healthy and delicious meal!