| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 5g | 1g | 53g |
| sugars | fibre | protein | salt |
| 28g | 9g | 9g | 0.08g |
There’s something wild and magical about the Vegetable Hummingbird Stuffed Peppers, a recipe that marries my Cuban and Spanish roots with a playful nod towards the vibrant ecosystem of my Miami home. This dish, filled with the natural bounty of bell peppers, pineapples, bananas, and a slew of other ingredients, brings to life the spirit and richness of Caribbean flavors infused with the heartiness of Spanish cuisine.
The Dance of Flavors
As a dance teacher, I often draw parallels between cooking and dancing. Both are sensual, full of rhythm, and require an intimate understanding of the elements you’re working with. The Vegetable Hummingbird Stuffed Peppers captures this artistry well—a medley of tastes and textures in every bite, just like a well-choreographed dance. It echoes the liveliness of a salsa dance, every ingredient steps in rhythm, choreographed into a vibrant show of taste just waiting to burst with every bite!
Health and Vitality in a Pepper
A dish that not only tastes remarkable but boasts a roster of health benefits, now that’s a crowd winner. The mix of fruits and vegetables in the stuffing offer a myriad of vitamins and antioxidants. The quinoa gives a power-packed boost of protein and fiber, making it nutritionally balanced. Moreover, the black beans seal the deal with their high fiber content, keeping you feeling full and satisfied. More about these health benefits can be found on WebMD and Medical News Today.
A Dish in Good Company
While this dish can certainly stand on its own, it marries well with other Spanish classics. Try pairing it with a refreshing gazpacho on a warm day or with a hearty cuban rice and beans to complement the lightness of the stuffing. If you’re feeling adventurous, a fruity sangria would take this meal to a whole new level.
And there you have it – the Vegetable Hummingbird Stuffed Peppers. A recipe that’s as delightful to prepare as it is to eat. It’s an invitation to a flavorful dance, a culinary rhythm that remains echoing in your palate. Buen provecho!
What You’ll Need
- 6 Whole Bell Peppers (Varied Colors)
- 2 Cups Chopped Fresh Pineapple
- 2 Cups Grated Carrot
- 2 Bananas, Mashed
- 2 Cups Quinoa, cooked
- 1 Red Onion, Diced
- 2 Cloves Garlic, Minced
- 1 Cup Black Beans, Drained and Rinsed
- 1/2 Cup Raisins
- 1 Tbsp Olive Oil
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- Salt and Pepper to taste
Method
Step One
Preheat your oven to 375 degrees F.
Step Two
Take your bell peppers and slice off the tops. Remove and discard the seeds and membranes to prepare them for stuffing. Place the hollowed peppers in a baking dish and set aside.
Step Three
In a large pan, heat the olive oil over medium heat. Add the diced red onion and minced garlic to the pan and sauté until they become fragrant and transparent.
Step Four
Add your cooked quinoa into the pan, followed by the grated carrot, chopped fresh pineapple, mashed bananas, drained black beans, and raisins. Combine thoroughly until all ingredients are mixed well together.
Step Five
Season the quinoa mixture with ground cinnamon, ground nutmeg, salt, and pepper to taste. Stir everything together to make sure the spices evenly coat the mixture.
Step Six
Scoop the quinoa and fruit mixture into the hollowed bell peppers until they’re all evenly filled. Don’t overfill as the mixture will expand during cooking.
Step Seven
Place the stuffed peppers in the preheated oven and bake for about 25-30 minutes, until the peppers are tender and the stuffing is heated through. Serve immediately.
