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Spicy Chipotle Quinoa Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar cheese
- 1/4 cup chipotle peppers in adobo sauce
- 1/4 cup plain Greek yogurt
- 1 lime, juiced
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 1 cup of quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large bowl, mix the cooked quinoa, black beans, corn, tomatoes, red onion, garlic, cumin, chili powder, salt, pepper, and cilantro.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down and mounding it on top.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- In a blender, combine the chipotle peppers in adobo sauce, Greek yogurt, and lime juice. Blend until smooth to make the chipotle sauce.
- Remove the stuffed bell peppers from the oven and sprinkle the tops with shredded cheddar cheese. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve the stuffed bell peppers drizzled with the spicy chipotle sauce. Enjoy!
The history of Quinoa Stuffed Bell Peppers with spicy chipotle sauce can be traced back to the ancient Inca civilization in the Andes region of South America. Quinoa, a staple of Incan cuisine, was often used in various dishes, including stuffed peppers. The dish has evolved over time, with modern chefs adding a spicy chipotle sauce to give it a flavorful kick. Today, this dish can be found in many Latin American and Southwestern restaurants, where chefs put their own unique spin on the recipe. The best versions of this dish can be found in regions with a strong influence of Latin American cuisine, such as Peru, Bolivia, and Mexico. The key to making this dish shine is getting the balance of flavors just right. The nutty quinoa, sweet bell peppers, and smoky chipotle sauce should complement each other perfectly. For a twist, some chefs also incorporate ingredients like black beans, corn, and cilantro into the stuffing for added depth of flavor. When making this dish at home, it's important to cook the quinoa to fluffy perfection and to choose ripe, vibrant bell peppers for the best results. The spicy chipotle sauce should be made with authentic chipotle peppers for an authentic and fiery flavor. Whether enjoyed at a restaurant or homemade, Quinoa Stuffed Bell Peppers with spicy chipotle sauce is a delightful and satisfying dish that pays homage to its ancient roots while embracing modern culinary creativity.
60 min
4
320 calories
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