Mexican Vegetarian Quinoa and Black Bean Stuffed Bell Peppers with Avocado Salsa – A Cinematic Culinary Experience

Allergens

Gluten-free, nut-free, soy-free. Contains quinoa and avocado.

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup corn kernels, fresh or frozen
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeds removed and minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground black pepper
• Salt to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro leaves, chopped
• 1 lime, juiced
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C). Rinse and dry the bell peppers, then cut off the tops and remove the seeds and membranes. Set aside. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside. In a large mixing bowl, combine cooked quinoa, black beans, corn, red onion, jalapeño pepper, garlic, cumin, smoked paprika, black pepper, and salt. Mix well. Stuff each bell pepper with the quinoa mixture, filling them to the top. Place stuffed peppers in a baking dish. Bake for 25 minutes or until the peppers are tender. While the peppers bake, prepare the avocado salsa by combining diced avocados, cherry tomatoes, finely chopped red onion, chopped cilantro leaves, lime juice, and salt in a medium bowl. Mix gently. Remove the stuffed peppers from the oven and let them cool for 5 minutes before serving. Top each pepper with a generous dollop of avocado salsa.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly unique dining experience that will impress your guests.

Notes

Serve with a side of warm corn tortillas for an authentic Mexican meal.