Peppers are just delicious, sweet and versatile. I had a lot growing in my garden but the crop is over now so these were a great find at the farmers market. According to wikipidia The bell pepper is the only member of the Capsicum genus that does not produce the chemical that can cause a strong burning sensation when it comes in contact with your palate.
I love stuffing vegetables especially eggplants and zucchini. You can check out my eggplant recipe, you will love it. Now I am sharing my stuffed pepper recipe…a bit healthy and vegan and protein packed.
I roast and char my corn on the cob on an open flame and remove the kernals. you are welcome to use boiled or frozen corn. The zucchini and celery is very finely chopped to the size of the corn kernels.
The black bean are from a can but I would have much preferred to soak and cook the black beans if I had the time.
I did not get much time for pictures so apologize for the lack of them.
The recipes is as easy as it can be, so here it is.
Quinoa and black beans stuffed peppers
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 2 cups cooked quinoa
- 1 can organic black beans – drained
- 1 cup – roasted corn kernels
- 1 green chili – finely chopped
- 1/2 zucchini – finely chopped
- 1 stalk of celery – finely chopped
- 1 small onion – finely chopped
- 1 tomato – finely chopped
- 1/2 tsp cumin powder
- 1 1/2 tsp chili powder
- 2 cloves for garlic – finely chopped
- 1 handful of cilantro – finely chopped
- 1 cup vegetable broth
- Avocado oil
- Salt and pepper to taste
Putting it together:
- Brush the peppers with avocado oil and set aside on a baking tray
- Saute the onions, garlic, zucchini and celery for 2-3 mins until softened. Salt and pepper to taste.
- Combine the rest of the ingredients in a bowl and add the sauted vegetables.
- Stuff the peppers generously
- Bake covered for 30 mins in a 350 degree preheated oven.
- Baked uncovered for another 10 mins raising the temperature to 375 degree.
- Serve garnished with cilantro and lemon juice.