Your guests will love this zesty quinoa stuffed peppers recipe
Quinoa-stuffed peppers are a nutritious vegetarian dish that combines the rich flavors of bell peppers with the wholesome goodness of quinoa. Originating from South American cuisine, where quinoa is a staple, this dish has gained popularity worldwide for its health benefits and versatility. It's perfect for a family dinner or as a colorful side dish at gatherings. So, let's get cooking!
Gather the following ingredients
To make this dish, you'll need one cup of quinoa, four large bell peppers, a can of drained and rinsed black beans, one cup of corn kernels, half a cup of diced tomatoes, half a cup of shredded cheese (cheddar or mozzarella), one teaspoon of cumin powder, half a teaspoon of chili powder, and salt and pepper to taste. Garnish with fresh cilantro.
Prepare the quinoa
Rinse quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with two cups of water and bring to a boil. Reduce heat to low, cover the pan, and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat, let it stand covered for five minutes, then fluff with a fork before using.
Prep the peppers
As the quinoa gently cooks, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Thoroughly rinse the bell peppers, then neatly slice off their tops. Carefully remove the seeds and membranes, ensuring the outer walls remain intact. Place these cleaned peppers upright on a parchment-lined baking sheet, setting them aside as you prepare for the next step of stuffing.
Mix filling ingredients
In a large bowl, mix the cooked quinoa with black beans, sweet corn kernels, and ripe diced tomatoes. Season with a teaspoon of cumin powder and half a teaspoon of chili powder. Carefully add salt and pepper to your liking. Stir the mixture well to ensure that the seasoning is evenly distributed throughout, resulting in a flavorful and consistent filling for the bell peppers.
Stuff peppers and bake
Fill each bell pepper to the brim with the quinoa blend. Sprinkle a generous amount of shredded cheese over each, creating a savory topping. Place the stuffed peppers on a baking tray and cook in the oven, preheated to the specified temperature. Bake for 25-30 minutes, until the peppers are tender and the cheese has melted into a golden brown delicacy.
Serve and enjoy
Once the peppers are baked, remove them from the oven and let them cool slightly. This ensures they keep their shape for serving. Optionally, garnish with fresh cilantro leaves to add a touch of freshness. Serve these colorful, zesty quinoa-stuffed peppers warm as a delightful main course or a robust side dish, perfect for any meal setting.
