Quinoa-stuffed peppers
5
- Prep Time15 min
- Total Time35 min
- Makes4 servings
Photo: Erik Putz
This cozy and colourful dish is perfect for chilly winter nights and is packed with protein, iron and amino acids.
Ingredients
2 large red, orange or yellow bell peppers
2 tbsp canola oil
1 cup chunky mild or medium salsa
1 cup cooked quinoa
398-mL can low-sodium black beans, drained and rinsed
3/4 cup frozen corn kernels
2 tsp Tex-Mex seasoning, such as Clubhouse
1 ripe avocado, thinly sliced
1/2 cup chopped cilantro
Instructions
Position rack in centre of oven, then preheat broiler.
Cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside of peppers with oil, then place cut-side down in an 8 x 8-in. baking dish. Broil, flipping halfway, until lightly charred and softened, 8 to 10 min. Remove dish from oven. Preheat oven to 400F.
Stir salsa with quinoa, beans, corn and seasoning in a large bowl. Season with black pepper. Divide quinoa mixture among cavities of peppers.
Bake until peppers are fork tender, 10 to 15 min.
Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.
Nutrition (per serving)
Calories 370, Protein 12g, Carbohydrates 49g, Fat 16g, Fibre 16g, Sodium 680mg.
Cooking quinoa
- Combine 1 cup rinsed quinoa with 6 cups water in a pot. Set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until quinoa has sprouted, about 10 min for white quinoa. For tricoloured, red and black quinoa, cook an additional 5 to 7 min.
- Drain quinoa through a sieve and rinse with warm tap water. Use in recipe or transfer to a resealable container. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
- Makes 3 cups
Originally published in the Today’s Parent January/February 2021 issue. Photo by Erik Putz.