Seweryn Dominsky
Exquisite Zucchini and Quinoa Stuffed Peppers: A Flavorful Nutrient-Rich Delight
Description:
Discover the perfect fusion of flavors with our Exquisite Zucchini and Quinoa Stuffed Peppers. This nutritious dish combines tender zucchini, wholesome quinoa, and a medley of vegetables and spices, all baked to perfection inside vibrant bell peppers. Ideal for a healthy dinner, these stuffed peppers are a culinary masterpiece that not only looks stunning but also bursts with tantalizing tastes and textures.
Recipe:
Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa, rinsed
– 2 cups low-sodium vegetable broth
– 1 medium zucchini, diced
– 1 small red onion, finely chopped
– 2 garlic cloves, minced
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 cup black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes, drained
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/2 cup shredded cheese (optional)
– 2 tablespoons olive oil
– Fresh cilantro for garnish (optional)
– Lime wedges for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil, then place them in a baking dish. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until fully cooked. Fluff with a fork and set aside.
4. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and cook until they begin to soften, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
5. Stir in the diced zucchini, corn, black beans, and diced tomatoes. Cook for about 5-7 minutes, mixing occasionally until the vegetables are tender.
6. Add the cooked quinoa to the skillet, along with the spices: cumin, smoked paprika, oregano, salt, and pepper. Mix thoroughly to combine all ingredients.
7. Spoon the quinoa and vegetable mixture into the hollowed bell peppers, packing the filling down gently. If desired, top with shredded cheese.
8. Cover the stuffed peppers with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly browned.
9. Remove from the oven and let cool slightly. Garnish with fresh cilantro and a squeeze of lime juice.
10. Serve warm and enjoy this delightful, nutrient-packed meal.
These Exquisite Zucchini and Quinoa Stuffed Peppers will surely impress family and friends with their vibrant appearance and delightful flavors. Perfect for a wholesome dinner or a posh gathering, this dish showcases the beauty and bounty of fresh ingredients in a truly memorable way.
