Crispy Quinoa-Stuffed Bell Peppers

Hey there, foodies! Today, I’m excited to share a flavorful and nutritious recipe for crispy quinoa-stuffed bell peppers. This dish is perfect for a cozy night in or a gathering with friends. Let’s dive into the recipe!

Ingredients:

4 large bell peppers
1 cup quinoa
1 can (400g) black beans, drained and rinsed
1 cup corn kernels
1 cup halved cherry tomatoes
1 ripe avocado, diced
1/4 cup chopped fresh cilantro
1 lime, juiced
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste

Kitchen Tools:

chef’s knife
cutting board
saucepan
baking dish

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.

In a saucepan, cook the quinoa according to package instructions. Once cooked, fluff the quinoa with a fork and transfer it to a large mixing bowl. Add the black beans, corn, cherry tomatoes, avocado, and cilantro to the bowl.

In a small bowl, whisk together the lime juice, cumin, paprika, salt, and pepper. Pour this dressing over the quinoa mixture and toss everything together until well combined.

Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in. Place the tops back on the peppers.

Bake the stuffed peppers in the preheated oven for 25-30 minutes, or until the peppers are tender.

Once done, remove the peppers from the oven and let them cool slightly before serving. Garnish with extra cilantro and a squeeze of lime juice, if desired.

This recipe yields approximately 1200g of delicious crispy quinoa-stuffed bell peppers, serving 4 people with each serving weighing around 300g. Each serving is approximately 350 calories.

Pro tip: For an extra crunch, top the stuffed peppers with a sprinkle of breadcrumbs before baking!

I hope you enjoy making and savoring these crispy quinoa-stuffed bell peppers. Feel free to get creative with the ingredients and make this dish your own. Happy cooking!

Crispy Quinoa-Stuffed Bell Peppers