Stuffed Bell Peppers with Quinoa and Black Beans

1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
2. Place the bell pepper halves in the dish, cut-side up, and bake for 15 to 20 minutes, until slightly softened.
3. While the peppers bake, make the filling. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for another minute, until fragrant.
4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, chilli powder, smoked paprika, salt and pepper. Cook for 5 to 7 minutes, until heated through, then take off the heat and stir in 1 cup of the shredded cheese.
5. Take the peppers from the oven and carefully fill each half with the quinoa and black bean mixture. Top with the remaining ½ cup cheese.
6. Return to the oven and bake for another 15 to 20 minutes, until the cheese is melted and the peppers are tender.
7. Leave to cool for 5 minutes before serving, garnished with fresh chopped cilantro.

Tips from the ZestyPlate Kitchen

• Give the peppers a head start in the oven so they are tender by the time the filling is hot.
• Season the filling boldly; quinoa and beans need a generous hand with the spice.
• Pack the filling in firmly and don't be shy with the cheese on top.
• A squeeze of lime and some fresh coriander right at the end lift the whole thing.