Stuffed bell peppers with quinoa. This recipe is easy to make and has lots of healthy food in it. For the picture, I recommend looking at stock photo websites like Shutterstock, Unsplash, or Adobe Stock, where you can find high-quality pictures that fit the recipe.
Stuffed Bell Peppers with Quinoa
What you need:
Four big bell peppers of any colour
1 cup rinsed quinoa
2 cups water from vegetables
1 (15-ounce) can of black beans, rinsed and drained
1 cup fresh, frozen, or canned corn kernels
1 cup chopped tomatoes, either fresh or from a can.
1 cup chopped kale or spinach
1/2 cup red onion cubes
2 chopped garlic cloves
1 pinch cumin
1 teaspoon of pepper
1/2 teaspoon chilli powder, to taste
To taste, salt and pepper
1 cup of shredded cheese. You can use cheddar or mozzarella.
Olive oil to pour on
How to do it:
Turn the oven on and set it to 375°F (190°C).
Remove the seeds and skins from the bell peppers and cut off the tops. If the peppers don’t stand up straight, cut a small piece off the bottom to make a flat base.
Mix the rinsed quinoa and the veggie broth in a medium saucepan. Bring to a boil, then turn the heat down to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Use a fork to fluff the rice.
Mix the cooked quinoa, black beans, corn, diced tomatoes, chopped spinach or kale, diced red onion, minced garlic, cumin, paprika, chilli powder, salt, and pepper in a big bowl. Mix well so that all the flavours blend together.
Stuff the mixture into the bell peppers that have been cut out. Gently press down on the filling to pack it in.
Put the stuffed bell peppers in a baking dish and drizzle a little olive oil on top to help them brown.
Cover the baking dish with aluminium foil and bake it for about 25 minutes in an oven that has already been hot.
Take off the paper, sprinkle each pepper with shredded cheese, and put the dish back in the oven. Bake for another 10–15 minutes, or until the peppers are soft and the cheese is melted and bubbling.
Take the stuffed bell peppers out of the oven and let them cool a bit before serving.
Enjoy these tasty and healthy quinoa-stuffed bell peppers as a filling meal.