Seweryn Dominsky
Quinoa and Juiced Jalapeño Stuffed Peppers: A Nutritious and Spicy Delight
This recipe for Quinoa and Juiced Jalapeño Stuffed Peppers is a tantalizing blend of vibrant vegetables, protein-rich quinoa, and a kick of jalapeño. Perfect as a main course for dinner or a hearty side dish, these stuffed peppers are as colorful as they are flavorful. The quinoa provides a satisfying texture, while the juiced jalapeño adds a subtle heat that enhances the overall taste without overpowering it.
Ingredients
Main Ingredients:
– 4 large bell peppers (any color), tops and seeds removed
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 large tomato, diced
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels (fresh, canned, or frozen)
– 2 jalapeños, juiced
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions
Step 1: Cook the Quinoa
1. In a medium saucepan, bring the vegetable broth to a boil.
2. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Prepare the Filling
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes.
4. Stir in the diced tomato, black beans, corn, and juiced jalapeños. Cook for another 5 minutes, allowing the flavors to meld together.
5. Mix in the cooked quinoa, and season with salt and pepper to taste. Remove from heat.
Step 3: Stuff the Peppers
1. Arrange the bell peppers in a baking dish, ensuring they stand upright. If necessary, trim the bottoms slightly to create a flat surface.
2. Spoon the quinoa mixture into each pepper, pressing down gently to pack the filling.
3. Cover the baking dish with aluminum foil.
Step 4: Bake the Peppers
1. Bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.
Step 5: Serve
1. Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
2. Garnish with fresh chopped cilantro for a burst of color and flavor.
3. Serve warm and enjoy!
This Quinoa and Juiced Jalapeño Stuffed Peppers recipe is not only delicious but also packed with nutrients, making it a perfect addition to your meal rotation. Whether you’re a quinoa enthusiast or a jalapeño lover, this dish is sure to please!
