Cuisine Corner: Tasty International Flavors to Try

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups vegetable broth
• 15 oz black beans (canned)
• 1 cup corn
• 1 medium onion
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 cup shredded cheese
• 1 bunch fresh cilantro (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
4. In a large skillet over medium heat, add a splash of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
5. Stir in the black beans, corn, cooked quinoa, cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another 2-3 minutes until heated through.
6. Spoon the quinoa mixture into each bell pepper, packing it down gently. Top each stuffed pepper with shredded cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Once done, remove from the oven and allow to cool slightly. Garnish with fresh cilantro before serving.