Ingredients with Measurements:
- 4 large bell peppers, halved and seeded
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 1/4 cup chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, mix together cooked quinoa, black beans, onion, tomato, cilantro, and garlic.
3. In a separate bowl, whisk together olive oil, red wine vinegar, honey, smoked paprika, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and stir to combine.
5. Stuff each pepper half with the quinoa mixture and place in a baking dish.
6. Cover the dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 250
- Fat: 6g
- Carbohydrates: 42g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add shredded cheese on top of the stuffed peppers before baking.
- Add diced jalapeño for extra heat.
- Use different colored bell peppers for a colorful presentation.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the peppers before stuffing.
- If the peppers are not standing upright in the baking dish, slice a thin layer off the bottom to create a flat surface.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce for a fresh presentation.
- Garnish with additional cilantro or diced tomatoes.
Garnishes:
- Cilantro
- Diced tomatoes
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Churri is a popular sauce in South American cuisine, typically made with parsley, cilantro, garlic, olive oil, and vinegar.
Flavor profiles:
- Smoky, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for a vegetarian meal.
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Region: Spanish