2 bell peppers, halved with stem and seeds removed
2 Tbsp. Roasted Garlic Olive Oil Blend
1 small onion, chopped
1 cup tomato, chopped
½ cup corn, canned, frozen or fresh
15 oz. can black beans, rinsed and drained
1 cup quinoa
¼ cup cilantro, chopped
1 cup of water
1 tsp. turmeric
½ tsp. coriander
½ tsp. cumin
salt and pepper to taste
Bon Cook Products Used
Flexipan Round Mold, perf, garlic press, eco-chop,
Cook quinoa according to package directions but add turmeric to water.
Preheat oven to 350 degrees F. Heat a skillet on medium heat, add the Roasted Garlic Olive Oil Blend.
Sauté onion, with salt and pepper until softened. Add black beans, tomatoes, corn, cumin, coriander, and cilantro.
Combine and heat for 5 minutes. In a large bowl combine cooked quinoa and black bean and corn mixture.
Fill each pepper half, lightly packing down, and place in a FLEXIPAN® Medium Round Mold. Cover with an octagonal BONMAT™ and bake for 25-30 minutes until peppers are cooked through.
Active Time: 20
Total Time: 45