Stuff your bell peppers with vegetarian, diet-friendly ingredients to guarantee a totally gluten-free dish that is just as tasty and filling as otherwise. It uses quinoa instead of the more typically used rice.
Method of preparing the Cheesy Quinoa & Black Bean Stuffed Bell Peppers:
Preparing the quinoa: In a medium saucepan filled with 2 cups of water, place the quinoa and 1/2 teaspoon of salt and bring to boil. Cover the saucepan and reduce the boil to a simmer, and let cook for 15 minutes. Remove from heat and leave covered for another 10 minutes. Place the quinoa on a baking dish and allow it to quickly cool.
Preparing the bell peppers: boil 3 quarts of water and add 2 teaspoons of salt. Slice the top of the bell peppers (1/2 to 1 inch from the top) and remove the core. Cook the bell peppers in the boiling water for 3 minutes. Optional: You may use the cut parts of the bell pepper with the quinoa stuffing.
Combine the cooked quinoa, drained black beans, 2 cups of the grated cheddar cheese, cumin, cilantro, and most of the green onion.
Stuff the bell peppers with this stuffing, and add 1/4 cup of water at the base of the peppers.
Cover the stuffed peppers with aluminum foil and bake everything at 350°F/ 180°C. After 35 minutes, remove from oven and top the bell peppers with the remaining 2 cups of cheese and return to bake for another 5-10 minutes.
Top with the remaining green onions before serving.
Chef's Tip:
You may add some Mexican chorizo with the stuffing for a non-vegetarian alternative.
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