Mouthwatering Vegetarian New Zealand Dinner: Aromatic Stuffed Bell Peppers with Quinoa & Kale

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (assorted colors)
• 1 cup quinoa (uncooked)
• 2 cups vegetable broth
• 1 bunch kale (stems removed, leaves chopped)
• 1 medium red onion (diced)
• 3 cloves garlic (minced)
• 1 can black beans (15 oz, drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 1 cup corn kernels (frozen or canned)
• 1 cup feta cheese (crumbled)
• 1/4 cup cilantro (chopped)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper (ground, or to taste)
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the prepared peppers in a baking dish, standing upright.
3. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and has absorbed the liquid. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent, about 3 4 minutes.
5. Stir in chopped kale, cumin, smoked paprika, salt, and black pepper. Cook for another 2 3 minutes or until the kale is wilted.
6. Add the cooked quinoa, black beans, corn, cherry tomatoes, half of the crumbled feta cheese, and chopped cilantro to the skillet. Mix well and remove from heat.
7. Stuff each bell pepper with the quinoa mixture, filling them generously. Sprinkle the remaining feta cheese over the stuffed peppers.
8. Bake for 25 30 minutes, or until the peppers are tender but still have some firmness to them.
9. Remove from the oven and let stand for 5 minutes before serving. Garnish with additional cilantro if desired.

Chef’s Insight

Experiment with different colored bell peppers for a visually appealing presentation. The combination of colors adds to the overall aesthetic appeal of the dish.

Notes

This dish can be easily adapted to accommodate dietary restrictions and preferences, making it an excellent choice for a diverse group of eaters.