It can be hard when eating vegaratrian, to become as full as you do when you eat meat. But that's not the case with stuffed peppers! They're not only delicious but are so filling you'll be stuffed yourself! In this recipe, we replace the rice with quinoa and add black beans to get a unique Tex-Mex flavor.
Prep Time
1 hour and 35 minutes
Method of Preparation:
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In a large pot, fry the onion in olive oil until it becomes translucent, and then add 2 cups of water, a cup of quinoa and a dash of salt, and bring to a boil.
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Boil for 5 minutes, then remove from the stove, cover the pot and let the quinoa steam for about 15 minutes.
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Cut the bell peppers in half and remove the stems and seeds. Microwave for 3 minutes on a plate to soften them a little.
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Transfer the quinoa to a bowl and add the black beans, cubed tomato, cilantro, salt and pepper and the jalapeños (if it feels too dry, add some olive oil) and mix.
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In another pan, warm up olive oil, add the crushed tomatoes, tomato paste, chili flakes, sugar, and a dash of salt & pepper. Mix well and cook for 10 minutes.
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Stuff the peppers with the quinoa and place on a baking sheet. Pour the sauce over the peppers and onto the pan, and then add the grated cheese on top.
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Cover the pan with aluminum foil and bake at 375°F (190°C) for 25-30 minutes.
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Remove the foil and bake for 5 more minutes to get a nice, golden color. Now serve and enjoy!
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