Quinoa and Black Bean Stuffed Bell Peppers
1/2 cup quinoa
1/2 cup black beans
2 large bell peppers
1/2 medium onion
2 cloves garlic
2 medium tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
2 tbsp cilantro
Cook quinoa according to package instructions. Preheat the oven to 180°C (350°F). Cut the tops off the bell peppers, remove seeds, and rinse. Finely chop the onion, garlic, and tomatoes. Rinse and drain the black beans.
In a pan, heat some oil over medium heat. Add chopped onion and garlic, sauté until fragrant. Add tomatoes, cumin, paprika, and chili powder. Cook for 5 minutes. Stir in cooked quinoa, black beans, and chopped cilantro. Cook for another 2-3 minutes.
Fill each bell pepper with the quinoa and black bean mixture. Place the stuffed peppers in a baking dish. Cover with foil and bake for 25-30 minutes until the peppers are tender.
Remove the foil and bake for an additional 5-10 minutes until the tops are slightly browned. Serve the Quinoa and Black Bean Stuffed Bell Peppers hot, garnished with extra cilantro leaves, and enjoy!
For a spicy kick, you can add a dash of hot sauce or top the stuffed peppers with a sprinkle of cheese before baking. You can also customize the filling by adding ingredients like corn, avocado, or jalapenos for extra flavor variations.
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429
75g
21g
5g
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