Vegetarian Stuffed Peppers

Ingredients

• 2 sprigs cilantro, choppedNutrition
• 1 tbsp extra virgin olive oilNutrition
• 1 cup vegetable stockNutrition
• 3/4 cup stewed tomatoes (canned)Nutrition
• 2 large bell peppersNutrition
• 1/4 cup black beans (canned)Nutrition
• 1/4 cup shredded cheddar cheeseNutrition
• juice from 2 wedges of limeNutrition
• 1 clove garlic, mincedNutrition
• 1/4 medium onion, dicedNutrition
• 1/2 cup quinoaNutrition

Directions

1. 1Preheat the oven to 400°F. Place the bell pepper halves in a baking dish.
2. 2In a saucepan, combine the vegetable stock and quinoa, and bring to a boil. Cook until a white spiral separates from the grain. Drain in a sieve over the sink.
3. 3In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and quinoa, then cook for another 1-2 minutes.
4. 4Slowly stir in the stewed tomatoes and bring to a boil.
5. 5Once boiling, turn the heat down to simmer and partly cover with a lid. Cook undisturbed for 10-15 minutes or until the liquid has reduced. Taste and adjust for salt if needed.
6. 6Remove from the heat. Stir in the black beans, cilantro and lime juice.
7. 7Transfer the quinoa and vegetable mixture to the pepper halves and top with cheese. Bake for 30-40 minutes or until the peppers are tender.

Nutrition per serving

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