Ingredients with Measurements:
- 4 large bell peppers (any color)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cooked quinoa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/2 cup frozen corn
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a combination)
Special Equipment Needed:
- Large baking dish
- Knife
- Cutting board
- Medium skillet
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers in a large baking dish.
4. Heat the olive oil in a medium skillet over medium heat.
5. Add the onion and garlic and cook until softened, about 5 minutes.
6. Add the chili powder, cumin, smoked paprika, salt, and pepper and cook for 1 minute.
7. Add the quinoa, black beans, tomatoes, and corn and cook for 5 minutes.
8. Remove from heat and stir in the cheese.
9. Divide the filling among the peppers.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Uncover and bake for an additional 10 minutes.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information (per serving):
Calories: 305
Fat: 10g
Carbohydrates: 39g
Protein: 11g
Fiber: 7g
Substitutions for Ingredients:
- Quinoa: cooked brown rice, couscous, or bulgur
- Black beans: pinto beans, kidney beans, or chickpeas
- Tomatoes: fresh diced tomatoes
- Cheese: vegan cheese or nutritional yeast
Variations:
- Add 1/2 cup cooked ground beef, turkey, or sausage to the filling.
- Substitute cooked sweet potatoes for the quinoa.
- Add 1/2 cup diced bell peppers to the filling.
- Top with a dollop of sour cream or Greek yogurt.
Tips and Tricks:
- For a spicier version, add 1/4 teaspoon cayenne pepper to the filling.
- For a creamier version, add 1/2 cup of your favorite cheese sauce to the filling.
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
Storage Instructions:
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes or in the microwave for 1-2 minutes.
Presentation Ideas:
- Serve with a dollop of sour cream or Greek yogurt.
- Top with chopped fresh cilantro or parsley.
- Serve with a side of guacamole or salsa.
Garnishes:
- Chopped fresh cilantro or parsley
- Sliced green onions
- Sliced jalapeños
- Sliced olives
Pairings:
- Rice
- Cornbread
- Salad
- Baked potato
Suggested Side Dishes:
- Rice
- Cornbread
- Salad
- Baked potato
Troubleshooting Advice:
- If the peppers are not cooked through after the initial 25 minutes of baking, cover with foil and bake for an additional 10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Stuffed peppers are a popular dish in many cultures, including Mexican, Spanish, Italian, and Greek. The Paciencia-style of stuffed peppers is a Mexican-inspired version that is filled with quinoa, black beans, tomatoes, and corn.
Flavor Profiles:
This dish is savory with a hint of smokiness from the smoked paprika. The chili powder, cumin, and smoked paprika add a slight spiciness, while the cheese adds a creamy, salty flavor.
Serving Suggestions:
- Serve with a side of rice, cornbread, salad, or baked potato.
- Top with a dollop of sour cream or Greek yogurt.
- Garnish with chopped fresh cilantro or parsley.
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Region: Spanish