Exquisite Vegan Argentinian Lunch: Creamy Quinoa-Stuffed Chimichurri Peppers Served on Black Rice Pilaf

Allergens

N/A

Ingredients

• 1. 4 large bell peppers, any color 2. 1 cup uncooked black rice 3. 1 cup quinoa, rinsed and drained 4. 2 cups vegetable broth 5. 1 small red onion, finely chopped 6. 2 cloves garlic, minced 7. 1 cup cherry tomatoes, halved 8. 1 can (15 oz) black beans, rinsed and drained 9. 1/4 cup fresh cilantro, chopped 10. 1 lemon, zested and juiced 11. 3 tbsp olive oil 12. Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place on prepared baking sheet.
3. In a medium saucepan, combine black rice and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 40 45 minutes or until tender. Fluff with a fork and set aside.
4. In another saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes or until all liquid is absorbed. Set aside.
5. In a large skillet, sauté onion and garlic in olive oil over medium heat until softened. Add cherry tomatoes and black beans, cooking for another 3 4 minutes. Remove from heat.
6. Stir in cooked quinoa, lemon zest and juice, and half of the chopped cilantro. Season with salt and pepper to taste.
7. Fill each bell pepper with the quinoa mixture and place on baking sheet. Bake for 20 25 minutes or until peppers are tender.
8. While peppers bake, warm prepared black rice pilaf.
9. Remove peppers from oven and let cool slightly. Top each pepper with chimichurri sauce and remaining cilantro.
10. Serve stuffed peppers over black rice pilaf, garnishing with additional cilantro if desired.

Chef’s Insight

Feel free to adjust the seasoning to your preference.

Notes

Ensure that all ingredients are fresh and of high quality.