Ingredients:

  • 4 large bell peppers (any colour, approx. 150g each)
  • 1 cup (150g) fontinella cheese, shredded
  • 1 cup (about 250g) cooked quinoa (or rice)
  • 1 cup (200g) black beans, drained and rinsed
  • 1 medium onion, diced (approx. 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons (30ml) olive oil
  • Fresh parsley or cilantro, chopped (to taste)
  • 1 avocado, sliced (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the peppers: Slice the tops off the bell peppers and remove seeds. Lightly brush with olive oil and season with salt and pepper.
  3. Cook the filling: In a skillet, heat olive oil over medium heat. Sauté the diced onions until translucent (5 minutes). Add garlic and cook for an additional minute.
  4. Combine the filling: In a mixing bowl, mix together cooked quinoa, black beans, sautéed onions and garlic, fontinella cheese, cumin, and smoked paprika. Season with salt and pepper to taste.
  5. Stuff the peppers: Fill each pepper generously with the cheese mixture. Place stuffed peppers upright in a baking dish.
  6. Cover and bake: Cover baking dish with aluminum foil. Bake for 25-30 minutes or until peppers are tender.
  7. Uncover and finish: Remove foil and bake for an additional 10 minutes to melt and brown the cheese slightly.
  8. Garnish and serve: Remove from oven, sprinkle with herbs and garnish with avocado if desired.