Polynesian Vegetarian Paradise: Coconut Lime Quinoa Stuffed Bell Peppers

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups uncooked quinoa
• 4 cups vegetable broth
• 1 teaspoon salt
• 6 large bell peppers (any color)
• 1 cup fresh coconut milk
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1/2 cup cilantro, chopped
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 1 jalapeno pepper, seeded and minced (optional)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C).
2. Rinse quinoa in a fine mesh strainer under cold water, then drain well.
3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
4. In a large bowl, combine cooked quinoa, coconut milk, lime zest, lime juice, cilantro, black beans, corn kernels, red onion, red bell pepper, jalapeno (if using), garlic, cumin, paprika, ground black pepper, and salt. Mix well to combine.
5. Cut the tops off of the bell peppers and remove seeds and membranes. Stuff each pepper with the quinoa mixture, filling them generously. Place stuffed peppers in a baking dish.
6. Cover with aluminum foil and bake for 30 minutes or until the peppers are tender. Remove from oven and let stand for 5 minutes before serving.

Chef’s Insight

This recipe is not only visually stunning but also packed with flavor and nutrients, making it perfect for a healthy meal option.

Notes

Feel free to use a mix of colored bell peppers for added visual appeal.