“Vegan Chilean Heaven: Mouthwatering Quinoa-Stuffed Peppers with Aromatic Cilantro Lime Rice”
This flavorful and visually stunning vegan Chilean dinner features quinoa-stuffed bell peppers with a side of aromatic cilantro lime rice. This gourmet meal is perfect for intermediate cooks looking to impress their guests with a scrumptious, plant-based dish that serves 6.
Allergens
Gluten-free (but be aware of soy and nut allergies if using packaged products)
Ingredients
- 1. 1 cup quinoa, rinsed 2. 2 cups vegetable broth 3. 1 tbsp olive oil 4. 1 medium onion, diced 5. 4 cloves garlic, minced 6. 2 cups cooked black beans 7. 4 large bell peppers, any color 8. Salt and pepper to taste 9. 1/4 cup fresh cilantro, chopped 10. Zest and juice of 1 lime 11. 1 cup frozen corn
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
- Heat olive oil in a pan over medium heat. Add onion and garlic, cook until softened. Stir in black beans, cooked quinoa, cilantro, lime zest and juice, salt, pepper, and corn. Mix well.
- Cut the tops off the bell peppers and remove seeds and membranes. Fill each pepper with the bean mixture, and place them on a baking sheet. Bake for 25 minutes or until tender.
- Serve immediately, garnishing with fresh cilantro if desired.
Chef’s Insight
The combination of textures and flavors in this dish is truly exquisite.
Notes
Feel free to add other vegetables or spices to customize this dish to your taste.