Name: Unstuffed Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 bell peppers (any color); 1 cup cooked quinoa; 1 cup diced tomatoes; 1/2 cup black beans (drained and rinsed); 1/2 cup corn; 1 small onion (diced); 2 cloves garlic (minced); 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; Fresh cilantro for garnish

If you’re craving a hearty and healthy meal but want to skip the fuss of traditional stuffed peppers, this unstuffed peppers recipe is for you! Bursting with vibrant flavors and packed with nutritious ingredients, this dish combines the essence of stuffed peppers without the hassle. Ideal for busy weeknights, this recipe is not only simple but also incredibly satisfying.

Ingredients

– 2 bell peppers (any color)
– 1 cup cooked quinoa
– 1 cup diced tomatoes
– 1/2 cup black beans, drained and rinsed
– 1/2 cup corn
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Fresh cilantro for garnish

Servings and Cooking Time

This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 25 minutes.

Nutritional Value

Each serving (1/4 of the recipe) contains roughly 250 calories, 10g protein, 45g carbohydrates, 8g fat, and 10g fiber. This is based on one person.

Step-by-Step Cooking Process

Preheat the oven to 375°F (190°C).
Cut the bell peppers in half and remove seeds and membranes.
In a skillet, sauté the onion and garlic until translucent.
Add the diced tomatoes, corn, and black beans to the skillet.
Stir in the cooked quinoa and spices (cumin, paprika, salt, and pepper).
Mix everything well and cook for 5 minutes.
Place the pepper halves in a baking dish.
Spoon the quinoa mixture into each pepper half generously.
Cover the dish with foil and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the tops.

Alternative Ingredients

You can substitute quinoa with rice or couscous for a different flavor and texture. Additionally, feel free to use any beans you have on hand, such as kidney or chickpeas.

Serving and Pairings

These unstuffed peppers can be served with a side salad, crusty bread, or a dollop of sour cream. Pair with avocado slices or guacamole for added creaminess.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. This dish can be frozen for up to 3 months, but it’s best to freeze the filling separately from the peppers.

Cooking Mistakes

Don’t overcook the quinoa; it should be fluffy, not mushy.
Make sure to season the filling well to enhance flavors.
Don’t skip the foil cover while baking; it helps retain moisture.
Ensure the peppers are cut evenly for consistent cooking.
Use fresh ingredients for the best flavor.

Helpful Tips

Experiment with different spices for a unique taste.
Add cheese on top during the last few minutes of baking.
Consider adding more vegetables like zucchini or carrots.
For a spicy kick, include jalapeños in the filling.

FAQs

Can I use frozen peppers for this recipe?

Yes, you can use frozen peppers. Just thaw them completely before cooking to ensure even baking.

How can I make this dish vegan?

This recipe is already vegan, but ensure any added toppings, like sour cream, are plant-based.

What can I serve as a side dish?

A fresh garden salad or roasted vegetables pair wonderfully with unstuffed peppers.

Can I add meat to the filling?

Absolutely! Ground turkey or beef can be added for a heartier filling.

How do I know when the peppers are done?

The peppers should be tender and the filling heated through, about 25-30 minutes total baking time.

Conclusion

This unstuffed peppers recipe is not only easy to prepare but also a delightful way to enjoy a classic dish with a twist. With its vibrant ingredients and customizable options, you can make it your own. Perfect for family dinners or meal prep, it’s sure to please everyone at the table!