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Mexican Quinoa Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Stir in the black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through.
- Remove the skillet from the heat and stir in the cooked quinoa. Mix well to combine all the ingredients.
- Spoon the quinoa mixture into the prepared bell peppers, pressing down gently to pack the filling. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
- Garnish with fresh cilantro before serving. Enjoy!
Mexican Quinoa Stuffed Peppers have a rich history rooted in the fusion of Mexican and healthy cuisine. This dish is a modern twist on traditional stuffed peppers, incorporating quinoa, a protein-packed grain, and Mexican flavors. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique culinary styles. The best versions of this dish can be found in the vibrant culinary scenes of Mexico City and Oaxaca, where fresh, local ingredients elevate the flavors. The key to a perfect Mexican Quinoa Stuffed Pepper lies in the balance of spices, the texture of the quinoa, and the freshness of the peppers. Whether it's a family recipe passed down through generations or a contemporary take from a trendy restaurant, this dish continues to captivate food enthusiasts with its bold flavors and wholesome ingredients.
60 min
4
350 calories
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