| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 262 | 9.5g | 4.1g | 32g |
| sugars | fibre | protein | salt |
| 5g | 7g | 10g | 0.32g |
Why I Love Dutch Stuffed Peppers with Quinoa and Beans
As a devoted lover of cooking with a fondness for reimagining traditional dishes with a twist, the recipe for Stuffed Peppers with Quinoa and Beans holds a special place in my heart. Inspired by the heartiness of Italian-American cuisine and a hint of the vibrant flavors from the Netherlands, this dish strikes a gratifying balance between healthy, hearty and wholesome.
From Italian Roots to Dutch Inspirations
The foundation of my culinary journey began in my grandparents’ traditional Italian kitchen, where rich, flavorful dishes like Homemade Meatballs and Spaghetti graced the table. My passion for food exploration has since led me to discover and appreciate the simpler, yet equally satisfying Dutch cuisine. The Stuffed Peppers with Quinoa and Beans recipe encapsulates my blended culinary preferences that mirror my personal life experiences.
Inspired by-stories of the illustrious Jonnie Boer, a pioneer of contemporary Dutch cuisine, the intriguing combination of quinoa, beans, and bell peppers in this dish offers an exciting departure from traditional fare.
The Perfect Blend of Flavors
The first bite of these juicy bell peppers filled with a mixture of quinoa, black beans, diced tomatoes, and a dash of spices will transport you to a delightful world of flavors. The crunchiness of the peppers compliments the soft-textured quinoa, while the black beans add heartiness to the dish. The mingling flavors of cumin, chili, and garlic offer a subtle warmth, enhanced by the tanginess of fresh tomatoes, reminiscent of the hearty marinara in Italian cuisine.
This dish truly stands on its own, but could be served alongside light green salad or a flaky Dutch oven bread for a complete meal. It’s versatile, hearty and packed with nutrients – just like the meals I remember from my childhood, with a new and exciting spin!
Every time I prepare Stuffed Peppers with Quinoa and Beans, I’m reminded of my love for food, my respect for my Italian-American heritage and my passion to explore global cuisines. It’s not just a meal for me, but a cherished reflection of my journey as a food enthusiast; a journey I’m elated to share with you through this recipe.
What You’ll Need
- 6 large bell peppers, any color
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Chopped fresh cilantro, for garnish
Method
Step One
Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes. Set the peppers aside.
Step Two
Rinse the quinoa under cold water until the water runs clear. In a saucepan, combine the quinoa and water and bring it to a boil. Once boiling, reduce the heat to low, cover, and let the quinoa simmer for approximately 15 minutes, or until the water is absorbed. Then, fluff the quinoa with a fork and set it aside.
Step Three
While the quinoa cooks, heat the olive oil in a pan over medium heat. Add the chopped onion to the pan and sauté until softened and lightly browned. Next, add the minced garlic and cook for another minute or so, until the garlic is fragrant.
Step Four
Now add the drained and rinsed black beans, diced tomatoes, cumin, chili powder, salt, and black pepper to the pan. Stir everything together and let this mixture simmer for a few minutes.
Step Five
Mix the cooked quinoa into the pan with the black bean and tomato mixture. Stir well until everything is thoroughly combined.
Step Six
Fill each of the prepared bell peppers with the quinoa and bean mixture. Place the stuffed peppers in a baking dish, and carefully pour a small amount of water into the bottom of the dish. Cover the dish with aluminum foil and bake in the preheated oven for about 25-30 minutes.
Step Seven
Remove the foil and sprinkle the tops of the peppers with shredded cheddar cheese. Return the dish to the oven and bake, uncovered, for another 5-10 minutes, or until the cheese is melted and bubbly.
Step Eight
Garnish with the chopped fresh cilantro just before serving, and enjoy your Stuffed Peppers with Quinoa and Beans!
