Quinoa-Black Bean Roasted Bell Peppers
.jpg)
Bell peppers stuffed with quinoa and black beans, served on a bed of coconut creamed spinach. A healthy twist on the classic beef stuffed bell pepper served island fusion style. Coconut creamed spinach is a common side dish served here on Guam which I thought would be a nice base for the peppers instead of the traditional tomato sauce.
Here is the recipe for the creamed spinach: Coconut Creamed Spinach If you want, this can be made in advance and warmed before serving.
Quinoa (pronounced KEEN-wah)
You will need 2 cups of cooked quinoa for this recipe. To make 2 cups cooked quinoa you will need 1/2 cup quinoa and 3/4 cup liquid (water or vegetable broth). Rinse well the quinoa using a fine strainer. Add 1/2 cup quinoa to a sauce pan along with 3/4 cup liquid. Bring to a boil, reduce heat to a simmer, cover and cook until the liquid is absorbed, about 20 minutes.
For convenience I also buy the quinoa ready made from the grocery store.
Quinoa-Black Bean Roasted Bell Peppers
Serves 4
Printable Recipe
Ingredients:
2 bell peppers
Directions:
Preheat oven to 375°. Line a baking sheet with parchment paper (optional).
1. Wash and dry the bell peppers. Cut the bell peppers horizontally, remove the stem, seeds and white veins. Rub the outside of the bell pepper with a little olive oil. Set the bell peppers on the cooking sheet, cut side facing up.
2. In a skillet on medium heat, add about 1 T. olive oil. When the oil is hot add the onion and sauté until tender. Add the garlic and cook another minute or two. Add the cumin, oregano and curry powder. Stir for about 1 minute.
3. Mix in the cooked quinoa and black beans. Season with a little salt and pepper.
4. Stuff each bell pepper with the quinoa-black bean mixture (about 3/4 cup each). Roast in the oven for about 40 minutes.
.jpg)
To serve- spoon the Coconut Creamed Spinach onto a plate and top with a stuffed bell pepper. Drizzle each bell pepper with a little olive oil and a squeeze of lemon juice.
Quinoa-Black Bean Roasted Bell Peppers
Serves 4
Printable Recipe
Ingredients:
2 bell peppers
olive oil
1/2 cup chopped onion
1-2 cloves garlic, chopped
2 cups cooked quinoa
1- 15 oz. can black beans, rinsed and drained
1/2 cup chopped onion
1-2 cloves garlic, chopped
2 cups cooked quinoa
1- 15 oz. can black beans, rinsed and drained
1/2 cup diced tomato (fresh or canned)
1 t. ground cumin
1 t. dried oregano
1 t. ground cumin
1 t. dried oregano
1/2 t. curry powder
salt and pepper to taste
salt and pepper to taste
Directions:
Preheat oven to 375°. Line a baking sheet with parchment paper (optional).
1. Wash and dry the bell peppers. Cut the bell peppers horizontally, remove the stem, seeds and white veins. Rub the outside of the bell pepper with a little olive oil. Set the bell peppers on the cooking sheet, cut side facing up.
2. In a skillet on medium heat, add about 1 T. olive oil. When the oil is hot add the onion and sauté until tender. Add the garlic and cook another minute or two. Add the cumin, oregano and curry powder. Stir for about 1 minute.
3. Mix in the cooked quinoa and black beans. Season with a little salt and pepper.
4. Stuff each bell pepper with the quinoa-black bean mixture (about 3/4 cup each). Roast in the oven for about 40 minutes.
To serve- spoon the Coconut Creamed Spinach onto a plate and top with a stuffed bell pepper. Drizzle each bell pepper with a little olive oil and a squeeze of lemon juice.
.jpg)
.jpg)
Comments