Recipe for Peppers stuffed with quinoa

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.