Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced black olives
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the cooked quinoa, black beans, corn, onion, red and green bell peppers, cilantro, cumin, chili powder, garlic powder, salt, and black pepper.
4. Stuff the mixture into the bell peppers and place them in a baking dish.
5. Cover the dish with foil and bake for 30 minutes.
6. Remove the foil and sprinkle the shredded cheddar cheese and black olives on top of the peppers.
7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 51g
- Protein: 16g
- Fiber: 12g
- Sugar: 10g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Black olives can be substituted with green olives or jalapeño slices.
Variations:
- Add cooked ground beef or turkey to the stuffing mixture for a meaty version.
- Use different colored bell peppers for a colorful presentation.
- Top the stuffed peppers with salsa or sour cream for extra flavor.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin piece off the bottom of each pepper.
- If the stuffing mixture seems dry, add a splash of vegetable broth or water to moisten it.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed peppers on a bed of lettuce or with a side salad for a complete meal.
- Garnish with additional cilantro or sliced jalapeños for extra flavor and color.
Garnishes:
- Fresh cilantro
- Sliced jalapeños
- Salsa
- Sour cream
Pairings:
- Serve with a side of Mexican rice or roasted vegetables for a complete meal.
Suggested side dishes:
- Mexican rice
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the peppers are not cooking evenly, rotate the baking dish halfway through the cooking time.
- If the cheese is not melting, broil the peppers for 1-2 minutes at the end of the cooking time.
Food safety advice:
- Make sure the stuffing mixture is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stuffed peppers have been a popular dish in many cultures for centuries, with variations found in Mexican, Italian, and Middle Eastern cuisine.
Flavor profiles:
- The Painted Trillium Stuffed Peppers are a flavorful and healthy vegetarian dish, with a combination of savory and spicy flavors from the quinoa, black beans, and spices.
Serving suggestions:
- Serve the Painted Trillium Stuffed Peppers as a main course for a vegetarian meal, or as a side dish for a Mexican-themed dinner party.
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