Stuffed Bell Peppers

Par-cooking the peppers briefly before stuffing ensures they turn tender in the oven rather than staying raw and crunchy while the filling is done.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Bring a large pot of salted water to a boil. Blanch the hollowed-out peppers for 3–4 minutes, until just slightly softened but still holding their shape firmly. Drain and set aside — this brief pre-cook guarantees the peppers finish tender by the time the filling is heated through, since raw peppers alone would need much longer in the oven than the filling does.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, 5–6 minutes.

4. 4

   Add the garlic and cook 1 minute until fragrant.

5. 5

   Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, and chili powder. Cook, stirring, for 3–4 minutes, until heated through and well combined. Season with salt and pepper.

6. 6

   Remove from heat and stir in 1 cup of the shredded cheese and the cilantro.

7. 7

   Stand the blanched peppers upright in a baking dish. Pour the vegetable broth into the bottom of the dish (not into the peppers) to keep them moist and prevent scorching.

8. 8

   Spoon the filling generously into each pepper, packing it in and mounding slightly on top.

9. 9

   Top each stuffed pepper with the remaining 1/2 cup shredded cheese.

10. 10

    Cover the dish with foil and bake for 30 minutes.

11. 11

    Remove the foil and bake for 10–15 minutes more, until the peppers are fully tender and the cheese is melted and golden.

12. 12

    Let cool for 5 minutes before serving.