Spanish-style Stuffed Bell Peppers With Quinoa
These Spanish-style stuffed bell peppers with quinoa are a delicious and nutritious dish that's perfect for a cozy dinner at home. Packed with flavorful ingredients, this recipe is sure to be a hit with your family and friends!
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- Rinse the quinoa under cold water and cook according to package instructions.
- In a large skillet, sauté the onion and garlic until softened.
- Add the black beans, corn, cooked quinoa, cumin, paprika, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
- Stuff the bell peppers with the quinoa mixture and place them in a baking dish. Sprinkle the tops with shredded cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is 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
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 35g
- Fat
- 14g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serve the stuffed bell peppers with a side salad and a glass of Spanish red wine for a complete meal.
Tips & tricks
For a spicier version, add a chopped jalapeño to the quinoa mixture before stuffing the peppers.
Cost
$15