Description
The marriage of nutrient-rich quinoa, savory vegetables, and aromatic herbs nestled within colorful bell peppers offers a delightful culinary experience. Whether you seek a hearty vegetarian entree or a vibrant side dish, these stuffed bell peppers promise to elevate your dining experience with each wholesome bite.
Ingredients
Scale
- 4 bell peppers,any colors, Â halved and seeded
- 1 cup of quinoa
- 1 can of black beans, drained and rinsed
- 1/2 cup of corn kernels
- 1/2 cup of salsa
- 1/4 cup of chopped cilantro
- 1 teaspoon of ground cumin
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion,diced
- 2 cloves garlic,minced
- 1 can diced tomatoes,drained
- 1 tablespoon chili powder
- 1/2 teaspoon salt
Instructions
Step 1: Preparation
- Preheat the oven to 375°F (190°C)
- Cut off the tops of the bell peppers and remove the seeds and membranes
- Rinse the quinoa in a fine mesh strainer and drain well
Step 2: Combine the quinoa and vegetable broth
- Prepare a medium saucepan
- combine the quinoa and vegetable broth
- Bring to a boil, then reduce heat to low and simmer for 15-20 minutes
Step 3: Mixing
- Heat the olive oil in a large skillet over medium heat
- Add the onion and garlic for 3-4 minutes
- Add the cooked quinoa, black beans, corn kernels, salsa, chopped cilantro, chili powder and ground cumin
- Blend them completely
Step 4:Baking
- Place the bell pepper halves in a baking dish
- Spoon the quinoa mixture into the pepper halves
- Bake in the oven for 25-30 minutes
- Then just enjoy
Equipment
HENCKELS Forged Premio Razor-Sharp 8-Inch Chef Knife
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NutriChef 3-Piece Nonstick Kitchen Oven Baking Pans
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Utopia Kitchen Nonstick Saucepan
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- Add cheese or not according to your preference.
- Suitable for: Vegetarians, people who are lactose intolerant, gluten-free eaters, and people who are trying to increase their fiber intake.
- Not suitable for: People with nightshade vegetable allergies (bell peppers).
- Prep Time: 10minutes
- Cook Time: 35minutes
- Category: healthy dinner