It can be hard when eating vegaratrian, to become as full as you do when you eat meat. But that's not the case with stuffed peppers! They're not only delicious but are so filling you'll be stuffed yourself! In this recipe, we replace the rice with quinoa and add black beans to get a unique Tex-Mex flavor.
Ingredients:
Onions - 1/2 (chopped)
Olive oil - to taste
Quinoa - 1 cup
Bell peppers - 4 medium sized
Black beans - 14 oz. (cooked)
Tomato - 1 (seeded and cubed)
Cilantro - 1/4 cup (chopped)
Salt and Pepper - to taste
Pickled jalapeño - 3 (chopped)
Canned crushed tomatoes - 17 oz. (crushed)
Tomato paste - 2 tbsp.
Chili flakes - 1 tsp.
Sugar - 1/2 cup
Cheddar cheese - 1 cup (grated)
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
Preparation:
In a large pot, fry the onion in olive oil until it becomes
translucent, and then add 2 cups of water, a cup of quinoa and a dash of
salt, and bring to a boil.
Boil for 5 minutes, then remove from the stove, cover the pot and
let the quinoa steam for about 15 minutes.
Cut the bell peppers in half and remove the stems and seeds.
Microwave for 3 minutes on a plate to soften them a little.
Transfer the quinoa to a bowl and add the black beans, cubed tomato,
cilantro, salt and pepper and the jalapeños (if it feels too dry, add
some olive oil) and mix.
In another pan, warm up olive oil, add the crushed tomatoes, tomato
paste, chili flakes, sugar, and a dash of salt & pepper.
Mix well
and cook for 10 minutes.
Stuff the peppers with the quinoa and place on a baking sheet.
Pour
the sauce over the peppers and onto the pan, and then add the grated
cheese on top.
Cover the pan with aluminum foil and bake at 375°F (190°C) for 25-30
minutes.
Remove the foil and bake for 5 more minutes to get a nice, golden
color. Now serve and enjoy!
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