| 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. |
