Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers
Discover the vibrant flavors of South America with this vegan twist on a classic dish. Quinoa and Black Bean Stuffed Peppers combine the nutty taste of quinoa with hearty black beans and a medley of spices, all encased in sweet bell peppers. This dish is not only visually appealing but also packed with protein and fiber, making it a nutritious and satisfying meal for vegans and non-vegans alike.

Preparation Time: 20 minutes


Cooking Time: 40 minutes


Resting Time: 5 minutes


Total Time: 1 hour 5 minutes


Serving: 4

Ingredients:

- 4 large bell peppers, halved and seeded


- 1 cup quinoa, rinsed


- 2 cups vegetable broth


- 1 (15-ounce) can black beans, drained and rinsed


- 1 cup corn kernels (fresh or frozen)


- 1 small red onion, finely chopped


- 2 cloves garlic, minced


- 1 teaspoon ground cumin


- 1 teaspoon smoked paprika


- Salt and black pepper to taste


- 1/2 cup fresh cilantro, chopped


- 1 lime, juiced


- Olive oil for cooking

Method:

- Prepare the Peppers:

- Preheat oven to 375°F (190°C). Drizzle the inside of the bell pepper halves with olive oil and season with a pinch of salt and pepper. Arrange on a baking sheet, cut-side up, and roast for about 20 minutes until just tender.

- Cook the Quinoa:

- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

- Prepare the Filling:

- Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 3-4 minutes. Add the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes. Remove from heat and stir in the cooked quinoa, cilantro, and lime juice.

- Stuff the Peppers:

- Fill each roasted bell pepper half with the quinoa and black bean mixture. Return to the oven and bake for another 20 minutes.

- Serve:

- Let the stuffed peppers rest for 5 minutes before serving. Garnish with additional cilantro and lime wedges if desired.

Notes:

- For added richness, top the peppers with avocado slices or a dollop of vegan sour cream before serving.


- This dish can be customized with other vegetables or spices according to preference.

Nutritional Information per Serving (Based on USDA Guidelines):

- Calories: 320 kcal


- Protein: 12g


- Carbohydrates: 58g


- Fat: 5g


- Fiber: 12g


- Sodium: 300mg


- Sugars: 8g . . . . Click to see recipe.
#Recipe #Chef #Foodie #GlutenFree #HealthyMeal #HighProtein #SouthAmerican #Vegan
https://ispychef.com/quinoa-and-black-bean-stuffed-peppers/

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