Pimientos Rellenos De Quinoa (quinoa-stuffed Bell Peppers)

Pimientos Rellenos de Quinoa, or Quinoa-Stuffed Bell Peppers, is a popular dish in Ecuadorian cuisine. This flavorful and nutritious recipe is a great option for a healthy and satisfying meal.

Pimientos Rellenos De Quinoa (quinoa-stuffed Bell Peppers)

Ingredients

  • 4 large bell peppers
  • 1 cup quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup corn kernels
  • 1 cup black beans, cooked
  • 1 cup shredded cheese
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large skillet, sauté the onion and garlic until softened.
  2. Add the quinoa, vegetable broth, tomato, cumin, and paprika. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
  3. Stir in the corn, black beans, and half of the shredded cheese. Season with salt and pepper.
  4. Preheat the oven to 375°F (190°C).
  5. Cut the tops off the bell peppers and remove the seeds and membranes.
  6. Stuff the peppers with the quinoa mixture and place them in a baking dish. Sprinkle the remaining cheese on top.
  7. Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
  8. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
35g
Fat
8g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Quinoa-Stuffed Bell Peppers with a side of avocado salad and aji hot sauce for an authentic Ecuadorian meal.

Tips & tricks

For a vegan version, omit the cheese or use a dairy-free alternative.

Cost

$12