| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 291 | 7g | 2g | 47g |
| sugars | fibre | protein | salt |
| 10g | 8g | 11g | 0.6g |
Why I Love Mexican Quinoa Stuffed Peppers
As a culinary explorer, I always enjoy venturing beyond my traditional cooking roots to experiment with flavors from around the globe. This is precisely what brought me to the creation of Quinoa Stuffed Peppers, a Mexican-inspired dish that has become a cherished recipe in my culinary repertoire. Considering how much I relish the fusion of diverse ingredients, one might wonder, “Why this dish?” Well, allow me to share the tales behind my adoration for this particular dish.
The Symphony of Flavors
In the wide world of cuisine, nothing excites me more than a dish that beautifully harmonizes a multitude of flavors. And that’s precisely what Quinoa Stuffed Peppers do. The sweetness of the bell peppers, the savory punch from the beans and corn, the freshness brought by cilantro, and the delicate piquancy of cumin and chili powder work in sync to tantalize the taste buds. This symphony of flavors takes me back to my roots on the Montana ranch, where every meal was a united chorus of tastes.
I must give a nod to Rick Bayless, the renowned chef known for his Mexican cuisine. Bayless’s bold use of spices might not have directly inspired this recipe, but his fearlessness in the culinary arts certainly encouraged me to step outside of my usual recipes.
The Beauty in Balance
The balance between nutritional wholesomeness and mouth-watering flavors in the Quinoa Stuffed Peppers recipe is another reason I love it. Too often, we find a healthy recipe that lacks in taste or a tasty recipe that isn’t quite nutritionally balanced. This dish, however, marries both aspects effortlessly. It’s packed with the goodness of quinoa, black beans, and a medley of vegetables, all while being a taste sensation.
The nutritional profile of this recipe drew me to it as it complements the hearty, yet healthy cooking style I inherited from my Montana upbringing. It reminds me of the wholesome meals that would follow a long day working on the ranch.
Versatile and Vibrant
Lastly, who can resist the vibrant presentation of Quinoa Stuffed Peppers amidst a dinner spread? The colorful bell peppers generously filled with fluffy quinoa and veggies are a feast for the eyes before they even reach your palate. Moreover, this dish offers incredible versatility. It serves equally well as a main dish or as a side, suitable for both casual lunches and fancy dinner parties.
In conclusion, the Quinoa Stuffed Peppers truly embody my culinary journey, combining flavors that span across borders with the appeal of nutritious, hearty ingredients that reflect my Montana heritage. It is a dish that symbolizes my passion for blending tradition and innovation, making it a recipe I genuinely love.
What You’ll Need
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth for cooking quinoa
- 6 large bell peppers, tops removed and seeds cleaned out
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 1 can (10 ounces) of diced tomatoes with green chilies, undrained
- 1 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon paprika
- 3/4 cup shredded Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Sour cream and additional cheese for topping (optional)
Method
Step One
Start by preparing the quinoa. Rinse the uncooked quinoa under cold water until the water runs clear. Then, combine the quinoa in a pot with either 2 cups of water or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the quinoa absorbs all the liquid. This will take about 15 to 20 minutes. Once ready, fluff the quinoa with a fork and set it aside.
Step Two
Preheat your oven to 375 degrees Fahrenheit. Take the bell peppers, cut off the tops and clean out all the seeds inside. If they don’t stand on their own, slice off a tiny portion of the bottom to help them balance better. Place them in a baking dish and set aside.
Step Three
Heat up a tablespoon of olive oil in a large pan over medium heat. Add in the diced onion and minced garlic, sauteing them until the onion becomes soft and clear, which should take around 5 minutes.
Step Four
To the pan, add the drained black beans, corn, and the undrained diced tomatoes with green chilies. Stir in the cumin, chili powder, garlic powder, oregano, and paprika. Let the mixture simmer for 5 to 10 minutes until it heats thoroughly.
Step Five
Remove the pan from the heat and stir in the cooked quinoa you set aside earlier. Add in the shredded Mexican cheese blend, fresh cilantro, and some salt and pepper for seasoning. Carefully fill each bell pepper with the quinoa mixture.
Step Six
Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes. Remove the foil, sprinkle additional cheese on top, then return the peppers to the oven for another 5 minutes, or until the cheese on top is melted and bubbly.
Step Seven
Serve the Quinoa Stuffed Peppers with sour cream on top, if you like. Remember to let them cool for a few minutes before serving. Enjoy your healthy, delicious meal!
