Ingredients with Measurements:
- 4 large bell peppers, any color
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large skillet, sauté the onion and garlic over medium heat until softened.
4. Add the quinoa, black beans, cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the quinoa is cooked and the liquid is absorbed.
6. Remove the skillet from the heat and stir in the shredded cheese and cilantro.
7. Stuff each bell pepper with the quinoa and black bean mixture.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil.
9. Bake for 30 minutes or until the peppers are tender.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 346
Fat: 9g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 619mg
Carbohydrates: 52g
Fiber: 12g
Sugar: 8g
Protein: 16g
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 any type of cheese.
Variations:
- Add diced tomatoes or corn to the quinoa and black bean mixture.
- Top the stuffed peppers with avocado or sour cream before serving.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a thin layer off the bottom of each pepper.
- If the quinoa and black bean mixture is too dry, add more vegetable broth or water.
- 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:
Reheat stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of lettuce or with a side of salsa.
Garnishes:
Garnish with chopped cilantro or sliced jalapeños.
Pairings:
Pair with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the quinoa and black bean mixture is too wet, remove the lid and cook over low heat until the liquid is absorbed.
Food safety advice:
- Make sure the peppers are thoroughly washed before cutting.
- Use a food thermometer to ensure the stuffed peppers reach an internal temperature of 165°F (74°C).
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The use of quinoa and black beans in this recipe adds a modern twist to this classic dish.
Flavor profiles:
The combination of quinoa, black beans, and spices creates a savory and slightly spicy flavor profile.
Serving suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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