Quinoa filled bell peppers are a healthful and savory vegetarian dish that combines the benefits of quinoa with veggies and seasonings.
INGREDIENTS
· 4 large bell peppers (any color)
· 1 cup quinoa, rinsed
· 2 cups vegetable broth
· black beans, drained and rinsed
· 1 cup corn kernels (fresh or frozen)
· 1 small onion, diced
· 2 cloves garlic, minced
· 1 teaspoon cumin
· 1 teaspoon chili powder
· 1/2 teaspoon paprika
· Salt and pepper to taste
· 1 cup shredded cheese (optional, for topping)
· Fresh cilantro or parsley, chopped (for garnish)
· Olive oil for cooking
RECIPE-
1. Preheat oven to 375°F (190°C).
Prepare the bell peppers by cutting off the tops and removing the seeds and membranes. Put the peppers in a baking dish, cut side up.
To cook the quinoa, heat the vegetable stock in a medium saucepan until it boils. Add the quinoa, decrease the heat to low, cover, and cook for 15 minutes, or until the quinoa is tender and fluffy. Remove from the heat and fluff with a fork.
2. Prepare the filling by heating olive oil in a big pan over medium heat. Cook the diced onion for 3-4 minutes, or until softened. Cook for an additional minute, adding in the minced garlic, cumin, chili powder, and paprika. Combine the black beans, corn, and cooked quinoa. Season with salt and pepper to taste. Cook for 2-3 minutes, until everything is thoroughly heated.
3. Stuff the peppers: Spoon the quinoa mixture evenly into the prepared bell peppers, pressing down gently to pack it in. If using cheese, place it on top of each stuffed pepper.
4. Bake the peppers in a preheated oven for 25-30 minutes, or until tender.
5. Remove the foil and top the filled peppers with chopped coriander or parsley before serving. Enjoy your nutritious and delicious dinner.
This recipe is not only delicious, but also versatile. You can customize the filling by adding diced tomatoes, spinach, or mushrooms. Furthermore, it is ideal for meal preparation and leftovers!
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