Sumptuous Peruvian Quinoa Stuffed Peppers: A Vegetarian Delight!

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Olive oil

Instructions

1. Begin by cooking the quinoa according to package instructions using water or vegetable broth. Set aside to cool.
2. Preheat your oven to 350°F (175°C).
3. Cut the tops off of the bell peppers and remove seeds and membranes. Place them on a baking sheet, cut side up.
4. In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic, cumin, smoked paprika, ground black pepper, and salt to taste. Cook for 1 2 minutes, stirring frequently.
5. Add the cooked quinoa, black beans, and corn kernels to the skillet. Stir well to combine all ingredients and cook for an additional 3 4 minutes.
6. Carefully stuff each bell pepper with the quinoa mixture, filling them generously.
7. Bake the stuffed peppers in the preheated oven for 20 25 minutes, or until the peppers are tender but still hold their shape.
8. Remove from the oven and let them cool slightly before garnishing with fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The combination of quinoa, black beans, and corn provides a perfect balance of protein, fiber, and nutrients, making this dish not only delicious but also nutritionally balanced.

Notes

Be sure to use fresh ingredients and adjust seasonings to taste. The cooking time may vary depending on the size of the bell peppers used.