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Quinoa and Black Bean Stuffed Peppers
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup corn kernels
- 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 large pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, onion, garlic, cumin, chili powder, salt, and black pepper. Mix well.
- Spoon the quinoa and black bean mixture into the prepared bell peppers, pressing down gently to pack the filling. Sprinkle the tops with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
The history of Quinoa Stuffed 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 gained popularity in recent years due to its health benefits and delicious taste. Chefs in the Andean region, particularly in Peru and Bolivia, have been incorporating quinoa and black beans into traditional recipes for centuries, creating a fusion of flavors and textures. Today, the best versions of this dish can be found in authentic Peruvian and Bolivian restaurants, where skilled chefs use locally sourced quinoa and black beans to create a mouthwatering filling for the peppers. The key to getting this dish right lies in the perfect balance of spices, herbs, and the quality of the quinoa and black beans. While the traditional recipe calls for baking the stuffed peppers, some chefs also offer a unique twist by grilling or pan-searing them for a smoky flavor. The combination of quinoa and black beans not only adds a rich, earthy flavor to the dish but also provides a complete source of protein, making it a favorite among vegetarians and health-conscious diners. Whether enjoyed as a main course or a side dish, Quinoa Stuffed Peppers with added black beans offer a satisfying and wholesome dining experience that celebrates the vibrant culinary heritage of the Andean region.
60 min
4
350 calories
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