Stuffed Bell Peppers with Quinoa and Beans
Sure, here is a recipe for vegetarian stuffed bell peppers, rewritten in the style of Serious Eats: **Stuffed Bell Peppers with Quinoa and Beans** These stuffed bell peppers are a hearty, flavorful, and colorful vegetarian dish that is perfect for a weeknight meal. The bell peppers are filled with a mixture of cooked quinoa, black beans, sweet potatoes, onions, garlic, and spices. The filling is then baked until the bell peppers are tender and the filling is cooked through. This recipe is a great way to use up leftover quinoa and beans. It is also a good way to get a variety of nutrients into your diet. The bell peppers provide vitamins A and C, the quinoa provides protein and fiber, and the beans provide protein, fiber, and iron. **Ingredients** - 6 bell peppers, any color - 1 cup cooked quinoa - 1 can (15 ounces) black beans, rinsed and drained - 1 large sweet potato, peeled and diced - 1 onion, chopped - 1 clove garlic, minced - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1/4 teaspoon salt - 1/4 teaspoon black pepper **Instructions** 1. Preheat oven to 400°F (200°C). 2. Cut the tops off the bell peppers and remove the seeds and ribs. 3. In a large bowl, combine the quinoa, black beans, sweet potato, onion, garlic, chili powder, cumin, salt, and black pepper. 4. Stuff the bell peppers with the filling. 5. Place the bell peppers in a baking dish and add 1/2 inch of water to the bottom. 6. Bake for 35-40 minutes, or until the bell peppers are tender and the filling is cooked through. 7. Let cool for 5 minutes before serving.
This recipe for vegetarian stuffed bell peppers was inspired by a dish that I had at a local restaurant. The bell peppers were stuffed with a mixture of quinoa, black beans, sweet potatoes, onions, garlic, and spices. The filling was flavorful and hearty, and the bell peppers were perfectly tender. I decided to recreate the dish at home, and I am so glad that I did. My version of the recipe is just as flavorful and hearty as the one that I had at the restaurant, and it is also very easy to make. I love to make these stuffed bell peppers for weeknight meals. They are a great way to use up leftover quinoa and beans, and they are also a good way to get a variety of nutrients into my diet. Here is the backstory of the recipe, in the style of Serious Eats: The stuffed bell pepper is a classic dish that has been enjoyed for centuries. The earliest known recipe for stuffed bell peppers dates back to the 15th century, and the dish has been popular ever since. Stuffed bell peppers are a versatile dish that can be made with a variety of fillings. In this recipe, we are using a filling made with quinoa, black beans, sweet potatoes, onions, garlic, and spices. This filling is flavorful, hearty, and healthy. The bell peppers are first roasted in the oven until they are tender. This helps to bring out their natural sweetness and flavor. The filling is then spooned into the bell peppers and baked until it is cooked through. The finished dish is a delicious and satisfying meal that is perfect for a weeknight dinner.
Stuffed Bell Peppers with Quinoa and Beans Stuffed Bell Peppers with Quinoa and Beans Stuffed Bell Peppers with Quinoa and Beans Stuffed Bell Peppers with Quinoa and Beans
Prep time: 30 | Cook time: 40 | Serves: 6
Ingredients
  • 6 bell peppers
  • 1 cup cooked quinoa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large sweet potato, peeled and diced
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Cut the tops off the bell peppers and remove the seeds and ribs.
  3. In a large bowl, combine the quinoa, black beans, sweet potato, onion, garlic, chili powder, cumin, salt, and black pepper.
  4. Stuff the bell peppers with the filling.
  5. Place the bell peppers in a baking dish and add 1/2 inch of water to the bottom.
  6. Bake for 35-40 minutes, or until the bell peppers are tender and the filling is cooked through.
  7. Let cool for 5 minutes before serving.
Why It Works
  • The bell peppers are roasted in the oven before being stuffed to bring out their natural sweetness and flavor.
  • The filling is made with a combination of quinoa, black beans, sweet potatoes, onions, garlic, and spices, which provides a variety of flavors and textures.
  • The dish is baked until the bell peppers are tender and the filling is cooked through, resulting in a flavorful and satisfying meal.