Bell peppers (red): 200g (2 medium), Quinoa: 50g (1/4 cup, dry weight), Kale: 80g (2 cups, chopped), Black beans: 80g (1/2 cup, cooked), Corn: 50g (1/4 cup), Onion: 40g (1/4 small, diced), Garlic: 3g (1 clove, minced), Diced tomatoes: 100g (1/2 cup), Olive oil: 5ml (1 tsp), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Smoked paprika: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Cheddar cheese (reduced-fat): 30g (1/4 cup, shredded), Fresh cilantro: 5g (1 tbsp, chopped)
1. Preheat oven to 375°F (190°C). 2. Rinse 50g quinoa and cook according to package instructions. 3. Cut 2 bell peppers in half lengthwise and remove seeds and membranes. 4. Place the pepper halves cut-side up in a baking dish. 5. Heat 5ml olive oil in a large skillet over medium heat. 6. Add 40g diced onion and cook until softened, about 3 minutes. 7. Add 3g minced garlic and cook for 30 seconds. 8. Add 80g chopped kale and cook until wilted, about 3 minutes. 9. Add 2g cumin, 2g chili powder, 1g smoked paprika, 1g salt, and 1g black pepper. Stir for 30 seconds. 10. Add 80g black beans, 50g corn, and 100g diced tomatoes. Cook for 2 minutes. 11. Stir in the cooked quinoa. 12. Fill the pepper halves with the quinoa mixture. 13. Cover the baking dish with foil and bake for 25 minutes. 14. Remove the foil, sprinkle with 30g shredded cheddar cheese, and bake for another 5-10 minutes, until the cheese is melted and the peppers are tender. 15. Garnish with 5g chopped cilantro before serving.
