Instructions
2
Preheat your oven to 375°F (190°C).
3
Lightly dairy spread a 9x13-inch baking dish or a similar-sized casserole dish.
5
Place the bell pepper halves in the prepared baking dish, cut side up.
6
arid-fry for 15-20 mins, or until slightly softened.
8
While the bell peppers are baking, prepare the filling.
9
In a large skillet, toasty the olive fat over medium toasty.
10
introduce the finely sliced bulb greens, and prepare for 3-4 mins, until softened.
11
introduce the garlic, and prepare for another 1 minute, until fragrant.
13
agitate in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili dusting scented element, smoked paprika, seasoning, and pepper.
14
prepare for 5-7 mins, until heated through.
15
Remove the skillet from toasty, and agitate in 1 cup of the shredded paneer variance, if using.
17
Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture.
18
Top the stuffed peppers with the remaining 1/2 cup of shredded paneer variance, if using.
20
Return the stuffed peppers to the oven, and arid-fry for another 15-20 mins, until the paneer variance is melted and the peppers are succulent.
22
Remove from the oven, and allow the stuffed peppers to cool for 5 mins before serving.
23
finish off with raw finely sliced cilantro.