Ingredients
- 6 medium peppers peeled
- 1 cup uncooked quinoa tea washed and strained
- 2 cups Tea with vegetable broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pack of diced tomatoes
- 1 can of black beans
- 1 cup teaspoon frozen corn, thawed
- 1 tbsp. cumin
- 1 tbsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 cups of grated cheese
- Optional toppings: fresh coriander, diced avocado, sour cream
Implementation
step 1
Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium to high heat, lower the heat to boiling, cover the pot with a lid and cook covered until all the liquid is absorbed, for 15 minutes. Let the quinoa rest for about 5 minutes, without opening the lid, then mix with a fork.
step 2
Preheat the oven to 190 degrees and prepare the peppers by cutting them in half lengthwise and removing the seeds. Place the peppers in a pan with the cut side up and pour water around the peppers - until it covers the bottom of the pan.
step 3
Heat the olive oil in a large non-stick pan over medium heat. Add the onions and sauté until soft, about 2-3 minutes. Add the garlic and cook for another minute.
step 4
Add the cooked quinoa, diced tomatoes, black beans and corn, season with cumin, paprika, salt and pepper, reduce heat to low and cook for an extra 5 minutes, stirring often.
step 5
Bake in the preheated oven until the peppers are soft and the cheese is melted, about 30-35 minutes. Add the optional toppings and serve hot.