MUST TRY Stuffed Peppers Recipe with Quinoa and Black Beans - Cooking at Home
Welcome back to my channel, guys! In this video, we're making a must-try stuffed peppers recipe filled with a delicious mixture of quinoa and black beans. With the addition of smoky paprika and cumin spices, this dish is bursting with flavor. To top it off, we'll add pine nuts and creamy feta cheese, and you can even add some oatly creme fresh or dairy creme fraiche for an extra touch.
To make this recipe, start by draining your black beans and scooping out the seeds from the peppers. Cut the peppers in half and place them on a baking tray. Drizzle with olive oil or avocado oil and season with salt and pepper. Cook them in the oven until slightly tender.
In a pan, sauté finely chopped onions and garlic in some oil. Add smoked paprika and cumin and cook until fragrant. Stir in the drained black beans and chopped tomatoes. If you haven't cooked your quinoa yet, do it first and add it to the mixture later.
Once the peppers are cooked, stuff them with the quinoa and black bean mixture. You can also add pine nuts or feta cheese on top for extra texture. Feel free to use cheddar cheese if preferred. Bake the stuffed peppers until the cheese is melted and gooey.
Garnish with parsley or your favorite herbs like dill or coriander. Serve these stuffed peppers with spinach and a dollop of oatly creme fresh or dairy creme fraiche. They are great for lunch or dinner, and leftovers taste just as delicious. This recipe offers a healthy and satisfying vegetarian option, so give it a try at home!
Ingredients:
- Black beans
- Peppers
- Olive oil or avocado oil
- Salt and pepper
- Onions
- Garlic
- Smoked paprika
- Cumin
- Chopped tomatoes
- Cooked quinoa
- Pine nuts
- Feta cheese
- Parsley or your choice of herbs
- Spinach
- Oatly creme fresh or dairy creme fraiche
Cooking steps:
- Drain the black beans and set aside.
- Scoop out the seeds from the peppers and cut them in half.
- Place the pepper halves on a baking tray, drizzle with olive oil or avocado oil, and season with salt and pepper. Cook in the oven until slightly tender.
- Finely chop the onions and garlic.
- In a pan, heat some oil and sauté the onions and garlic until fragrant.
- Add smoked paprika and cumin to the pan and mix well.
- Stir in the drained black beans and chopped tomatoes.
- If necessary, cook the quinoa separately and add it to the mixture.
- Once the peppers are cooked, stuff them with the quinoa and black bean mixture.
- Top with pine nuts or feta cheese.
- Bake the stuffed peppers until the cheese is melted and gooey.
- Garnish with parsley or your choice of herbs.
- Serve the stuffed peppers with spinach and a dollop of oatly creme fresh or dairy creme fraiche.
- Enjoy!
