Stuffed Red Peppers with Quinoa and Black Beans
This colourful dish is packed with protein, fibre, and flavour, making it a perfect meal for a healthy, balanced diet.
Ingredients
- 4 Peppers (any colour)
- 200 grams Quinoa
- 420 ml Vegetable broth or water
- 425 grams One can of black beans, drained and rinsed
- 425 grams Chopped tomatoes, drained.
- 160 grams Sweetcorn (fresh, frozen, or canned)
- 1 Small red onion, finely chopped
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Chilli powder
- 100 grams Grated cheese Cheddar or a blend
- Fresh coriander, chopped For garnish
- Lime wedges For serving
- Salt and pepper To taste
Instructions
Prepare the Quinoa:
- Rinse the quinoa under cold water.
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
- Fluff with a fork and set aside.
Prepare the Peppers:
- Preheat your oven to 190°C (375°F).
- Cut the tops off the peppers and remove the seeds and membranes.
- Place the peppers cut side up in a baking dish.
Make the Filling:
- In a large frying pan, heat a bit of olive oil over medium heat.
- Add the chopped red onion and cook until it begins to soften, about 3-4 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the cooked quinoa, black beans, diced tomatoes, corn, cumin, smoked paprika, chili powder, salt, and pepper.
- Cook for about 5-7 minutes, stirring occasionally, until the mixture is heated through and well combined.
Stuff the Peppers:
- Spoon the quinoa mixture into each pepper, packing it in firmly.
- Sprinkle the grated cheese evenly over the top of each stuffed pepper.
Bake:
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
Garnish and Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh coriander and serve with lime wedges on the side.
Notes
- For added flavour, you can mix some salsa into the quinoa mixture.
- If you prefer a bit of spice, add a diced jalapeño or some chilli flakes to the filling.
- These stuffed peppers can be made ahead of time and reheated in the oven or microwave.
- They make a great portable lunch or picnic!
