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Cheesy 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 cup diced tomatoes
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional, for serving)
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, diced tomatoes, red onion, garlic, chipotle peppers, cumin, chili powder, salt, and black pepper. Mix well to combine.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down and mounding it on top. Sprinkle the shredded cheddar cheese over the 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 filling is heated through.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish the stuffed peppers with chopped cilantro and serve with a dollop of sour cream, if desired. Enjoy!
The history of Spicy Chipotle Quinoa Stuffed Bell Peppers with extra cheese can be traced back to the fusion of Mexican and Southwestern cuisines. This dish originated in the vibrant kitchens of Mexico and the American Southwest, where chefs sought to create a flavorful and satisfying vegetarian option. The combination of smoky chipotle peppers, hearty quinoa, and gooey melted cheese creates a mouthwatering experience. The dish has gained popularity in restaurants across the United States, particularly in regions known for their bold and spicy flavors, such as Texas and New Mexico. Today, the best versions of this dish can be found in authentic Mexican and Southwestern restaurants that prioritize fresh, high-quality ingredients. The key to perfecting this dish lies in achieving the right balance of heat from the chipotle peppers, the nuttiness of the quinoa, and the richness of the melted cheese. Chefs often experiment with different types of cheese to elevate the dish, with options like sharp cheddar, Monterey Jack, or even a creamy queso fresco. Whether enjoyed as a main course or a side dish, these stuffed bell peppers are a delicious celebration of bold flavors and wholesome ingredients.
60 min
4
380 calories
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