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Stuffed Bell Peppers with Quinoa and Black Beans
Created by: Howcan Team
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 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 paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
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, bring 2 cups of water to a boil. Add 1 cup of 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 skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic, cumin, chili powder, paprika, salt, and black pepper. Cook for an additional 1-2 minutes.
- Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in the shredded cheddar cheese and chopped cilantro.
- Spoon the quinoa and black bean mixture into the prepared bell peppers, pressing down gently to pack the filling. Top each pepper with a sprinkle of cheddar cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes to melt the cheese and lightly brown the tops of the peppers.
- Serve the stuffed bell peppers hot, garnished with additional chopped cilantro if desired. Enjoy!
Stuffed Bell Peppers with Quinoa and Black Beans is a popular vegetarian dish that has its roots in Southwestern cuisine. This flavorful and nutritious dish has gained popularity in recent years due to its health benefits and delicious taste. The combination of quinoa, black beans, and bell peppers creates a satisfying and protein-packed meal that is perfect for vegetarians and meat-eaters alike. This dish has been a staple in the Southwestern United States for decades, with many chefs and home cooks putting their own unique spin on the recipe. The use of quinoa, a protein-rich grain, and black beans, a staple in Southwestern cuisine, gives this dish a hearty and satisfying texture. The bell peppers are stuffed with a mixture of cooked quinoa, black beans, onions, garlic, and a blend of spices, then baked to perfection. One famous alternative method for making this dish is to add a spicy tomato sauce or cheese on top of the stuffed peppers before baking, adding an extra layer of flavor. The best version of this dish can be found in Southwestern restaurants that specialize in traditional and modern Mexican cuisine. The key to getting this dish right is to ensure that the quinoa is cooked to perfection and the bell peppers are tender but still have a slight crunch.
60 min
4
350 calories
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