Vegetarian Stuffed Peppers

Ingredients

• 2 sprigs cilantro, chopped
• 1 tbsp extra virgin olive oil
• 1 cup vegetable stock
• 3/4 cup stewed tomatoes (canned)
• 2 large bell peppers
• 1/4 cup black beans (canned)
• 1/4 cup shredded cheddar cheese
• juice from 2 wedges of lime
• 1 clove garlic, minced
• 1/4 medium onion, diced
• 1/2 cup quinoa

Directions

1. Preheat the oven to 400°F. Place the bell pepper halves in a baking dish.
2. In a saucepan, combine the vegetable stock and quinoa, and bring to a boil. Cook until a white spiral separates from the grain. Drain in a sieve over the sink.
3. In a large skillet, heat the oil. Once hot, add the onion and a big pinch of salt. Cook until softened, about 5 minutes. Add the garlic and quinoa, then cook for another 1-2 minutes.
4. Slowly stir in the stewed tomatoes and bring to a boil.
5. Once boiling, turn the heat down to simmer and partly cover with a lid. Cook undisturbed for 10-15 minutes or until the liquid has reduced. Taste and adjust for salt if needed.
6. Remove from the heat. Stir in the black beans, cilantro and lime juice.
7. Transfer the quinoa and vegetable mixture to the pepper halves and top with cheese. Bake for 30-40 minutes or until the peppers are tender.