Zapallitos Rellenos Con Quinoa (chilean-style Stuffed Zucchinis With Quinoa)

Zapallitos Rellenos con Quinoa, or Chilean-style Stuffed Zucchinis with Quinoa, are a delicious and nutritious dish that is popular in Chilean cuisine. This recipe combines the flavors of zucchinis, quinoa, and a variety of vegetables and spices, creating a satisfying and healthy meal.

Zapallitos Rellenos Con Quinoa (chilean-style Stuffed Zucchinis With Quinoa)

Ingredients

  • 4 medium zucchinis
  • 1 cup quinoa
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 1/2 cup corn kernels
  • 1/2 cup black beans
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup grated cheese (optional)
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
  3. Cook the quinoa according to package instructions.
  4. In a pan, sauté the onion and garlic until translucent.
  5. Add the bell pepper, tomato, corn, and black beans. Cook for 5 minutes.
  6. Stir in the cooked quinoa, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes.
  7. Stuff the hollowed-out zucchinis with the quinoa and vegetable mixture.
  8. Sprinkle grated cheese on top, if desired.
  9. Place the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender.
  10. 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
Carbohydrates
35g
Protein
10g
Fat
8g

Supplies

Baking sheet Pan Knife Cutting board Saucepan

Tools

Oven Stove

Serving suggestions

Serve the Zapallitos Rellenos con Quinoa with a side of fresh salad or steamed vegetables for a complete and satisfying meal.

Tips & tricks

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

Cost

$15