Vegan Chilean Lunch: Aromatic Quinoa-Stuffed Bell Peppers in Tomato Sauce

Allergens

None

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 4 large bell peppers, any color
• 2 cans (15 oz each) diced tomatoes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup corn kernels, fresh or frozen
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa with water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 12 15 minutes or until quinoa is tender and cooked through. Fluff with a fork and set aside.
3. Cut the tops off of the bell peppers and remove seeds and membranes. Stand the peppers upright in a baking dish.
4. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for another minute.
5. Add diced tomatoes with their juice, corn, and black beans to the skillet. Stir well and simmer for 5 minutes. Season with salt and pepper to taste.
6. Stir cooked quinoa into the skillet mixture until evenly combined. Spoon the filling into the bell peppers, packing it firmly.
7. Cover the baking dish with aluminum foil and bake for 25 30 minutes or until the peppers are tender.
8. Remove from the oven, garnish with fresh cilantro, and serve immediately.

Chef’s Insight

This vegan Chilean lunch recipe brings together the rich flavors and textures of traditional Chilean cuisine with a vegetarian twist. The combination of quinoa, bell peppers, tomato sauce, and fresh cilantro creates a satisfying and nutritious meal.

Notes

To make this recipe even more flavorful, consider adding spices such as cumin, paprika, or chili powder to the tomato sauce. You can also add diced zucchini or mushrooms for additional texture and nutrition.