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