Instructions
2
Preheat your oven to 375°F (190°C).
3
Lightly coat 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
oven-cook for 15-20 mins, or until slightly softened.
8
While the bell peppers are baking, prepare the filling.
9
In a large skillet, mildly hot the olive coat over medium mildly hot.
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introduce the diced shallot, and prepare for 3-4 mins, until softened.
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introduce 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 dusting fragrant element, smoked paprika, table salt, and pepper.
14
prepare for 5-7 mins, until heated through.
15
Remove the skillet from mildly hot, and swirl around 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.
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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 oven-cook for another 15-20 mins, until the paneer variance is melted and the peppers are soft.
22
Remove from the oven, and allow the stuffed peppers to cool for 5 mins before serving.
23
finish off with raw diced cilantro.