Instructions
2
Preheat your oven to 375°F (190°C).
3
Lightly oil 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 cooking oil over medium bring to temperature.
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empty in the minced bulb greens, and prepare for 3-4 mins, until softened.
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empty in the garlic, and prepare for another 1 minute, until fragrant.
13
swirl around in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili ground mix, smoked paprika, table salt, and pepper.
14
prepare for 5-7 mins, until heated through.
15
Remove the skillet from bring to temperature, and swirl around 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.
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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
finish off with crisp minced cilantro.