Ingredients with Measurements:
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup diced onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, diced onion, cilantro, olive oil, cumin, chili powder, garlic powder, salt, and pepper.
4. Stuff the mixture into the bell peppers, filling them to the top.
5. Place the stuffed peppers in a baking dish and sprinkle the shredded cheddar cheese on top.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 45g
Protein: 17g
Fiber: 12g
Sugar: 8g
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 other type of cheese.
Variations:
- Add ground beef or turkey to the stuffing mixture for a meatier version.
- Use different types of bell peppers such as yellow, orange, or purple for a colorful presentation.
- Top the stuffed peppers with avocado or sour cream for added creaminess.
Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- If the bell peppers are not standing upright in the baking dish, cut a thin slice off the bottom to create a flat surface.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored 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 for 1-2 minutes or until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro or chopped scallions.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the stuffing mixture is too dry, add a tablespoon of water or olive oil to moisten it.
- If the cheese is not melting, broil the stuffed peppers for a few minutes until the cheese is bubbly and golden.
Food safety advice:
Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed peppers have been a popular dish in many cultures for centuries. The Triskel Pyramid Stuffed Peppers recipe is a modern twist on this classic dish.
Flavor profiles:
The Triskel Pyramid Stuffed Peppers are savory, slightly spicy, and cheesy.
Serving suggestions:
Serve the Triskel Pyramid Stuffed Peppers as a main dish for lunch or dinner.
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Taste: Savory, Tangy, Herbaceous, Spicy, Sweet