“Sensational Vegan Argentine Chimichurri Stuffed Bell Peppers – A Cinematic Culinary Adventure”

Allergens

None

Ingredients

• 2 large bell peppers (red and yellow)
• 1 cup quinoa, uncooked
• 1 cup vegetable broth
• 1 medium zucchini, diced
• 1 medium onion, diced
• 1 cup corn kernels, fresh or frozen
• 1 can black beans (15 oz), rinsed and drained
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the bell peppers in half and remove seeds and membranes. Place them cut side up on the prepared baking sheet.
3. In a medium saucepan, bring quinoa and vegetable broth to a boil. Reduce heat to simmer, cover, and cook for 15 minutes or until quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
4. In a large skillet, sauté zucchini, onion, and corn over medium heat for 5 7 minutes or until softened. Add black beans and cook for an additional 2 minutes.
5. In a small bowl, mix cilantro, red wine vinegar, garlic, smoked paprika, ground cumin, salt, and pepper to create the chimichurri sauce.
6. Combine cooked quinoa with the vegetable mixture in a large bowl. Stir in half of the chimichurri sauce and mix well.
7. Divide the quinoa vegetable mixture evenly among the bell pepper halves, pressing down gently to fill the peppers.
8. Bake for 20 minutes or until peppers are tender and filling is heated through. Remove from oven and let cool slightly before serving. Drizzle remaining chimichurri sauce over the stuffed peppers just before plating.

Chef’s Insight

Feel free to experiment with different herbs or spices in the chimichurri sauce to create your own unique flavor profile.

Notes

Use fresh ingredients for the best results and flavor.