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Spicy Chipotle Quinoa Stuffed 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 cup diced tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 1 lime, cut into wedges
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 minutes or until the quinoa is cooked and the liquid is absorbed.
- In a large bowl, mix together the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, chipotle pepper, cumin, chili powder, salt, black pepper, and cilantro.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down and mounding it on top. Sprinkle the tops with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
- While the peppers are baking, prepare the spicy chipotle sauce by combining 1/2 cup of adobo sauce from the can of chipotle peppers with the juice of 1 lime. Mix well and set aside.
- Once the peppers are done, remove them from the oven and let them cool for a few minutes. Serve with a drizzle of the spicy chipotle sauce and lime wedges on the side.
- Enjoy your spicy chipotle quinoa stuffed peppers!
The history of Quinoa Stuffed 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 combined with a variety of ingredients to create flavorful and nutritious dishes. Over time, this traditional recipe evolved, and the addition of spicy chipotle sauce brought a new level of depth and heat to the dish. Today, renowned chefs in the Andean region, particularly in Peru and Bolivia, have perfected the art of preparing Quinoa Stuffed Peppers with a spicy chipotle sauce. The dish has gained popularity in modern fusion cuisine, blending the ancient flavors of quinoa with the smoky heat of chipotle peppers. The key to a perfect Quinoa Stuffed Peppers with spicy chipotle sauce lies in the balance of flavors. The nutty quinoa, sweet bell peppers, and fiery chipotle sauce create a harmonious fusion of taste and texture. While some chefs prefer to roast the peppers for a charred flavor, others opt for a quick sauté to maintain a crisp bite. For those seeking the best version of this dish, a visit to a reputable Peruvian or Bolivian restaurant is highly recommended. These establishments often showcase the authentic preparation of Quinoa Stuffed Peppers with a spicy chipotle sauce, ensuring a memorable culinary experience. When making this dish at home, it's crucial to pay attention to the quality of the chipotle peppers and the balance of spices in the sauce. The smokiness of the chipotle should complement the earthy quinoa without overpowering it. Additionally, the peppers should be cooked to tender perfection while retaining their vibrant colors. In conclusion, Quinoa Stuffed Peppers with a spicy chipotle sauce is a testament to the rich culinary heritage of the Andean region, blending ancient grains with bold, contemporary flavors. Whether enjoyed in a traditional restaurant or prepared at home with care, this dish offers a delightful journey through history and taste.
60 min
4
350 calories
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