התמונה להמחשה בלבדStuffed Peppers with Quinoa and Black Beans
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat your oven to 375°F (190°C) before you begin. Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.
- 2Put the sweet pepper halves into the prepared baking dish, cut side up. Bake for 15-20 minutes, or; it is ready when slightly softened.
- 3While the sweet peppers are baking, prepare the filling. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.
Nutrition
- Calories
- 325
- Protein
- 18g
- Carbs
- 10.3g
Chef tips
To ensure the peppers stay firm but soft, bake them covered with foil for the first 20 minutes; this allows the steam to infuse the quinoa with flavour without drying it out. For a richer meal, sprinkle some grated cheese or a vegan alternative over the top for the final 10 minutes. Children will enjoy using a small spoon to fill the colourful peppers.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A vibrant and stunning dish featuring fresh vegetables stuffed with a rich quinoa and black bean filling, seasoned with deep and zesty Mexican spices.