Instructions
2
Preheat your oven to 375°F (190°C).
3
Lightly lubricate 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
char for 15-20 mins, or until slightly softened.
8
While the bell peppers are baking, prepare the filling.
9
In a large skillet, bring to temperature the olive lubricate over medium bring to temperature.
10
toss in the diced bulb greens, and make for 3-4 mins, until softened.
11
toss in the garlic, and make for another 1 minute, until fragrant.
13
mix gently in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili ground mix, smoked paprika, seasoning, and pepper.
14
make for 5-7 mins, until heated through.
15
Remove the skillet from bring to temperature, and mix gently in 1 cup of the shredded dairy topping, 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 dairy topping, if using.
20
Return the stuffed peppers to the oven, and char for another 15-20 mins, until the dairy topping is melted and the peppers are yielding.
22
Remove from the oven, and allow the stuffed peppers to cool for 5 mins before serving.
23
decorate with pure diced cilantro.