Time
60 min
Serving
6 persons
Calories
0
Ingredients
- bell peppers, any color: 4 piece
- uncooked quinoa, rinsed: 1 cup
- vegetable broth: 2 cups
- 1 onion: (chopped)
- garlic: 2 clove (minced)
- (15 oz) black beans: 1 can (drained and rinsed)
- (15 oz) diced tomatoes: 1 can (drained)
- olive oil: 1 Tbsp
- salt and pepper: (to taste)
- ground cumin: 1 tsp
- smoked paprika: 1 tsp
- Fresh herbs: (for garnish, optional)
Metric Conversion
Stages of cooking
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Preheat your oven to 375°F (190°C).
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Cut off the tops of the peppers and remove the seeds and the membranes. Set them aside.
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In a saucepan, bring the vegetable broth to a boil. Add the quinoa and simmer for 15 minutes or until the quinoa is cooked.
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Meanwhile, in a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes or until the onion is translucent.
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Add the black beans and diced tomatoes to the pan. Season with salt, pepper, cumin, and smoked paprika. Cook for another 5 minutes.
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Once the quinoa is cooked, add it to the pan and mix well.
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Stuff each bell pepper with the quinoa mixture. Place the peppers in a baking dish and cover with foil.
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Bake for 30 minutes or until the peppers are soft.
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Garnish with fresh herbs (if using) and serve hot.
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Enjoy this delicious and healthy dish! It's sure to become a household favorite whether you're vegan, vegetarian, or just someone who loves good food.
