Stuff your bell peppers with vegetarian,
diet-friendly ingredients to guarantee a totally gluten-free dish that
is just as tasty and filling as otherwise. It uses quinoa instead of the
more typically used rice.
Ingredients
Quinoa - 1 cup
Salt - to taste
Bell peppers - 6 large
Black beans - 1 can (drained)
Cheddar cheese - 4 cups (divided)
Cumin pdr- 1 tsp.
Coriander leaves finely chopped 1/2 cup )
Green onions - 3-4 (finely chopped)
Preparations
Preparing the quinoa: In a medium saucepan
filled with 2 cups of water, place the quinoa and 1/2 teaspoon of salt
and bring to boil.
Cover the saucepan and reduce the boil to a simmer,
and let cook for 15 minutes. Remove from heat and leave covered for
another 10 minutes.
Place the quinoa on a baking dish and allow it to
quickly cool.
Preparing the bell peppers:
boil 3 quarts of water and add 2 teaspoons
of salt.
Slice the top of the bell peppers (1/2 to 1 inch from the top)
and remove the core.
Cook the bell peppers in the boiling water for 3
minutes.
Optional: You may use the cut parts of the bell pepper with the
quinoa stuffing.
Combine the cooked quinoa, drained black beans, 2 cups of the grated
cheddar cheese, cumin, coriander leaves and most of the green onion.
Stuff the bell peppers with this stuffing, and add 1/4 cup of water at
the base of the peppers.
Cover the stuffed peppers with aluminum foil and bake everything at
350°F/ 180°C.
After 35 minutes, remove from oven and top the bell
peppers with the remaining 2 cups of cheese and return to bake for
another 5-10 minutes.
Top with the remaining green onions before serving.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
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