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.
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
- In a large skillet, sauté the onion and garlic until softened.
- 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.
- Stir in the corn, black beans, and half of the shredded cheese. Season with salt and pepper.
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Stuff the peppers with the quinoa mixture and place them in a baking dish. Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
- 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