Quinoa & Black Bean Stuffed Peppers

1. 1

   Prepare the Bell Peppers: Halve each bell pepper lengthwise and carefully remove the seeds and membranes. Bring a large pot of water to a boil. Add the pepper halves and boil for 5-7 minutes, or until they are slightly tender but still hold their shape. Drain well and set aside.

2. 2

   Cook the Quinoa: While peppers are boiling, rinse the dry quinoa thoroughly under cold water. Combine the rinsed quinoa and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

3. 3

   Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

4. 4

   Combine the Filling: Add the cooked quinoa, rinsed black beans, frozen corn, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet with the aromatics. Pour in the vegetable broth and stir well to combine all ingredients. Cook for 3-5 minutes, stirring occasionally, allowing the flavors to meld and the liquid to mostly absorb.

5. 5

   Stuff and Bake: Preheat your oven to 190°C (375°F). Arrange the softened bell pepper halves in a baking dish. Evenly spoon the quinoa and black bean mixture into each pepper half, mounding it slightly.

6. 6

   Bake the Peppers: Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.

7. 7

   Serve: Carefully remove the baking dish from the oven. Garnish the stuffed peppers generously with diced avocado, fresh chopped cilantro, and serve immediately with lime wedges for squeezing.

Cuisines we love