Ingredients:

  • 4 large bell peppers
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup cooked quinoa
  • 1 cup frozen corn, thawed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp lime juice
  • 1/4 tsp black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Slice the bell peppers in half lengthwise, removing the seeds and membranes.
  2. Place the halves cut-side up in a baking dish, brush the insides with olive oil, and sprinkle with salt.
  3. Pre-bake at 400°F (200°C) for 10 minutes to soften the walls.
  4. In a large bowl, add the drained black beans and use a potato masher to crush about 1/3 of the beans into a coarse paste.
  5. Fold in the cooked quinoa, corn, diced onion, and minced garlic.
  6. Stir in the cumin, smoked paprika, chili powder, lime juice, salt, and black pepper until well combined.
  7. Generously scoop the bean mixture into each pre-baked pepper half, pressing down firmly with a spoon.
  8. Top each pepper with a pinch of shredded Monterey Jack cheese.
  9. Bake for another 20 minutes, or until the cheese is bubbly and golden-brown and the pepper edges are slightly charred.
  10. Remove from oven and let rest for 5 minutes to set before serving with cilantro and lime wedges.