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Stuffed Mini Peppers With Quinoa and Black Beans
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Equipment:
**Baking dish**
**mixing bowl**
saucepan
oven
Cuisine Type: Mexican-inspired
Stuffed Mini Peppers with Quinoa and Black Beans is a vibrant and nutritious appetizer that brings a burst of flavor to any gathering. The sweetness of the mini peppers complements the hearty filling of quinoa, black beans, and spices, creating a satisfying bite that’s both healthy and delicious. This recipe isn’t only easy to prepare but also showcases the colorful presentation of the mini peppers, making it an attractive addition to your table.
These stuffed peppers are highly versatile and can be customized with different vegetables or spices according to your taste. They’re perfect for serving at parties, as a snack for game day, or even as a light meal. Packed with protein and fiber, this dish is a fantastic way to incorporate more plant-based ingredients into your diet while delighting your friends and family with the delightful flavors.
Ingredients:
- 12 mini sweet peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare your mini peppers by cutting them in half lengthwise and removing the seeds. Arrange them cut-side up in a baking dish.
- In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper. Mix well until all ingredients are thoroughly combined and evenly coated with the spices.
- Spoon the quinoa and black bean mixture into each half of the mini peppers, packing them lightly to guarantee they’re filled. Once all the peppers are stuffed, sprinkle the shredded cheese evenly over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
- Once baked, remove the dish from the oven and allow the stuffed mini peppers to cool for a few minutes. Garnish with fresh cilantro before serving to add a pop of color and flavor.
Extra Tips:
For added flavor, consider mixing in some diced tomatoes or jalapeños into the stuffing for a spicy kick. You can also make this dish in advance; simply prepare the stuffed peppers and store them in the refrigerator until you’re ready to bake. If you want a crispy topping, broil the peppers for an additional 2-3 minutes after baking to achieve a golden finish.
Enjoy these tasty bites warm or at room temperature!
