Quinoa-Stuffed Bell Peppers
Poivrons farcis au quinoa
40 min · Medium · 340 kcal per serving
Ingredients
For one serving.
- Bell pepper(Poivron)3
- Quinoa(Quinoa)120 g
- Black beans(Haricots noirs)150 g
- Corn(Maïs)80 g
- Tomato sauce(Sauce tomate)200 ml
- Cumin(Cumin)1 tsp
Preparation
Step by step, from pantry to plate.
Rinse the quinoa under cold water, then cook it in a pot with 240 ml water until the grains are tender and the water is absorbed.
While the quinoa cooks, cut the bell peppers in half lengthwise and remove the seeds and white ribs.
Heat the black beans, corn, tomato sauce, and cumin in a pan over medium heat until warm, then stir in the cooked quinoa and season with salt and pepper.
Taste the filling and adjust the seasoning if needed, keeping it moist but not soupy.
Spoon the quinoa mixture into the bell pepper halves and arrange them in a baking dish.
Add a small splash of water to the dish, cover with foil, and bake at 190 C until the peppers are tender, about 25 to 30 minutes.
Remove the foil and bake a few minutes more if you want the tops a little drier before serving.
Good to know
If the peppers are very thick, blanch them for 2 minutes in boiling water first so they bake evenly.
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