By Aaron Wurm
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork.
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it's soft and translucent.
Add 1 cup of black beans, 1 cup of corn, and 1 cup of tomato sauce to the skillet with the onions. Stir in 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for another 5 minutes, stirring occasionally.
Mix the cooked quinoa into the skillet with the bean mixture. Add a handful of chopped cilantro (about 1/4 cup) and stir to combine. Remove from heat.
Fill each bell pepper with the quinoa and black bean mixture. Place the filled peppers upright in a baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and lightly charred.
Remove from the oven and let cool for a few minutes. Garnish with extra cilantro if desired before serving.
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This Vegetarian Main Course recipe is ready in 45 minutes and features bell peppers, quinoa, black beans and other delicious ingredients. Contains 320 calories total.
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is cooked and water is absorbed. Fluff with a fork.
While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it's soft and translucent.
Add 1 cup of black beans, 1 cup of corn, and 1 cup of tomato sauce to the skillet with the onions. Stir in 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for another 5 minutes, stirring occasionally.
Mix the cooked quinoa into the skillet with the bean mixture. Add a handful of chopped cilantro (about 1/4 cup) and stir to combine. Remove from heat.
Fill each bell pepper with the quinoa and black bean mixture. Place the filled peppers upright in a baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and lightly charred.
Remove from the oven and let cool for a few minutes. Garnish with extra cilantro if desired before serving.
Calories per Serving: 320
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