Karol Smith
Quinoa Stuffed Bell Peppers with Jalapeños
Quinoa Stuffed Bell Peppers with Jalapeños is a vibrant, healthy, and flavorful dish that combines the nutty taste of quinoa with the zesty kick of jalapeños, all beautifully presented in colorful bell peppers. This nutritious dish is perfect for a hearty vegetarian meal or a side dish that’s sure to impress.
Ingredients:
– 1 cup quinoa
– 2 cups vegetable broth
– 4 large bell peppers (red, yellow, or orange)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup black beans, rinsed and drained
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 jalapeño, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro, chopped (for garnish)
– Lime wedges (for serving)
Instructions:
1. Preheat:
Preheat your oven to 375°F (190°C).
2. Prepare the Quinoa:
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to simmer and cover. Cook for about 15 minutes, or until the broth is absorbed and the quinoa is tender. Remove from heat and fluff with a fork.
3. Prepare the Bell Peppers:
While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so the peppers can stand upright. Place the peppers in a baking dish.
4. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and jalapeño, cooking for another 2 minutes.
5. Mix the Filling:
Add the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and heat through. Adjust seasoning to taste.
6. Stuff the Peppers:
Spoon the quinoa mixture into the bell peppers, packing it down lightly. If desired, sprinkle the tops with shredded cheddar cheese.
7. Bake:
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and golden.
8. Serve:
Garnish with chopped cilantro and serve with lime wedges on the side.
Enjoy your delicious and hearty Quinoa Stuffed Bell Peppers with Jalapeños!
