“Delectable Vegetarian Chilean Lunch: Quinoa-Stuffed Bell Peppers with Spicy Tomato Sauce”
This vegetarian Chilean lunch recipe features quinoa-stuffed bell peppers with a spicy tomato sauce and is perfect for an intermediate home cook looking to impress their guests with a visually appealing and flavorful meal. The dish is high in fiber, protein, and vitamins and can be prepared using fresh, ripe tomatoes and fresh cilantro for the best flavor.
Allergens
N/A
Ingredients
- 4 large red or yellow bell peppers
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat oven to 350°F (180°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and fluffy.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 3 4 minutes.
- Stir in diced tomatoes, smoked paprika, cumin, salt, and pepper. Simmer for 10 minutes or until slightly thickened.
- Combine cooked quinoa with black beans and half of the spicy tomato sauce. Mix well.
- Stuff each bell pepper with the quinoa mixture and place in a baking dish. Pour remaining sauce over stuffed peppers.
- Bake for 25 30 minutes, or until peppers are tender. Garnish with fresh cilantro and serve with lime wedges.
Chef’s Insight
This recipe showcases the vibrant flavors of Chilean cuisine while embracing a vegetarian approach.
Notes
Be sure to use fresh, ripe tomatoes for the best flavor.