Exquisite Israeli Vegetarian Stuffed Bell Peppers

Allergens

None

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can black beans (15 oz), drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Preheat oven to 350°F (175°C).
2. Rinse the quinoa under cold water and cook according to package instructions using vegetable broth instead of water. Set aside.
3. Cut the tops off the bell peppers and remove the seeds and membranes.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
5. Add the zucchini, yellow squash, and spices to the skillet, cooking for about 5 minutes or until the vegetables are tender.
6. Stir in the cooked quinoa, black beans, corn, and cilantro, seasoning with salt and pepper as needed.
7. Fill each bell pepper with the vegetable mixture, pressing lightly to pack it in. Place filled peppers in a baking dish.
8. Pour enough vegetable broth into the baking dish to come halfway up the sides of the stuffed peppers. Cover with aluminum foil and bake for 30 minutes.
9. Remove the foil, increase oven temperature to 400°F (205°C), and bake for an additional 15 20 minutes or until the peppers are tender and slightly charred.

Chef’s Insight

The assorted colors of bell peppers add visual appeal to this dish while also offering different flavors and textures.

Notes

Fresh vegetables and herbs are key to the success of this recipe. Feel free to adjust the seasonings to suit your personal preferences.