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Quinoa and Black Bean Stuffed Bell Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
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 bowl, combine the cooked quinoa, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, salt, and black pepper. Mix well to combine.
- Spoon the quinoa and black bean 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.
- Remove the foil, sprinkle the stuffed peppers with cheddar cheese, and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
The history of Quinoa Stuffed Bell Peppers with added black beans can be traced back to the Andean region of South America, where quinoa has been a staple for thousands of years. This nutritious and flavorful dish has evolved over time, with the addition of black beans bringing a rich, earthy flavor and added protein to the traditional recipe. In recent years, chefs and home cooks alike have embraced this fusion of flavors, creating their own unique variations of the dish. The combination of quinoa, black beans, and bell peppers provides a satisfying and wholesome meal that has gained popularity in the health-conscious food community. One renowned restaurant known for its exceptional Quinoa Stuffed Bell Peppers with black beans is located in the heart of Cusco, Peru. Here, the dish is prepared using locally sourced quinoa and black beans, along with a blend of traditional Andean spices, resulting in a truly authentic and delicious culinary experience. When making this dish, it's important to ensure that the quinoa is cooked to perfection, with a fluffy texture and nutty flavor. The black beans should be tender and well-seasoned, adding depth to the filling. The bell peppers should be vibrant in color and slightly charred for a smoky sweetness. For a unique twist on this classic recipe, some chefs incorporate a tangy tomato-based sauce or a sprinkle of crumbled cheese on top before baking. This adds a delightful contrast to the earthy flavors of the quinoa and black beans. Whether enjoyed in a bustling Peruvian eatery or prepared at home with a personal touch, Quinoa Stuffed Bell Peppers with added black beans is a dish that celebrates the rich culinary heritage of the Andean region while offering a wholesome and satisfying dining experience.
60 min
4
350 calories
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