Delectable Peruvian Quinoa Stuffed Peppers – A Vegetarian Delight!
Discover this delicious and healthy Vegetarian Peruvian Quinoa Stuffed Peppers recipe that combines the nutritional power of quinoa with vibrant flavors of Peruvian cuisine. This easy-to-make dish is perfect for vegetarians, offering a mouthwatering aroma and visually appealing plating. Try this scrumptious meal today!
Allergens
N/A
Ingredients
- 2 cups cooked quinoa (white or tri
- color)
- 4 large bell peppers (assorted colors), cored and halved lengthwise
- 1 cup black beans, cooked and well
- drained
- 1 cup corn kernels (fresh or frozen)
- 1 medium tomato, diced
- 1 small red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup pepitas (pumpkin seeds), toasted
- 1/4 cup raisins or dried cranberries
- 1/4 cup olive oil
- 3 tbsp lime juice, freshly squeezed
- Salt and pepper, to taste
- Optional: avocado slices, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine cooked quinoa, black beans, corn kernels, diced tomato, chopped red onion, cilantro, pepitas, raisins or dried cranberries, olive oil, and lime juice. Season with salt and pepper to taste.
- Stuff each bell pepper half with the quinoa mixture, gently pressing down to pack it in. Place stuffed peppers on the prepared baking sheet.
- Bake for 25 30 minutes or until the peppers are tender but still hold their shape. Remove from the oven and let them rest for a few minutes.
Chef’s Insight
Quinoa is not only a complete protein but also gluten-free, making it an excellent option for vegetarians and those with gluten sensitivities.
Notes
This recipe is suitable for vegetarians and those looking for gluten-free options.