“Savoring the Sensations: Vegan Argentinian Chimichurri Stuffed Bell Peppers”

Allergens

N/A (check ingredients for any potential allergens)

Ingredients

• 4 large red bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper, to taste
• Crumbled feta cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place them on the prepared baking sheet.
3. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, red onion, half of the chopped parsley, and half of the chopped cilantro. Season with salt and pepper to taste.
4. Stuff each bell pepper with the quinoa mixture, pressing gently to fill the peppers completely.
5. In a separate bowl, combine garlic, olive oil, red wine vinegar, remaining parsley, and cilantro. Season with salt and pepper to taste. Mix well to create the chimichurri sauce.
6. Drizzle the chimichurri sauce over each stuffed pepper.
7. Bake for 30 35 minutes, or until the peppers are tender and slightly charred. Remove from oven and let cool slightly.
8. If desired, sprinkle crumbled feta cheese on top before serving.

Chef’s Insight

Choose firm, uniformly-sized bell peppers to ensure even cooking.

Notes

Adjust seasonings to taste.