If you have never tested the quinoa and black bean stuffed peppers, you will never know how great it tastes and how memorable the strong tastes it leaves in your mouth is. One of my favorite childhood delicacies was my aunt’s stuff bell peppers, a slight variation of the quinoa and black beans stuffed peppers. It wasn’t hard for me to advance my recipe and add some quinoa and substitute bell peppers with stuffed ones. When you try this recipe, you will discover that while it is easy to make, it is quite a delicacy that you can easily get addicted to.
- 1 diced onion
- 2 cloves
- 2 tablespoons of olive oil
- Tomato paste
- 2 tomatoes
- 1 cup of quinoa
- Lemon juice
- Crumbled Boca or rinsed drained black beans
- Chopped parsley
- Salt, pepper, and feta
Step 1: Take one diced onion and 2 minced garlic and cook in 2 tablespoons of olive oil until it gets tender.
Step 2: Add 1 tablespoon of tomato paste and keep cooking for another 2 minutes.
Step 3: Add 2 cups of diced tomatoes and cook for 10 more minutes.
Step 4: Fold in 1 cup of well-cooked quinoa and add 1 teaspoon of lemon juice (I did not have to use this).
Step 5: Sprinkle crumbled Boca on the quinoa (alternatively you can use 1 can of rinsed, drained black beans instead).
Step 6: Add 1 tablespoon of chopped parsley (I did not have to use this) and add 1/3 cup of feta, pepper, and salt to taste.
Step 7: Pour half a cup of water into a baking dish and put in 4 halved, seeded red peppers filled with the mixture.
Step 8: Bake the mixture while covered at 400 degrees for between 30 and 40 minutes. Remove from oven, uncover it and top with the remaining cheese. Add 1/3 cup of feta and boil uncovered until the cheese turns brown in between 2 and 5 minutes.
Sprinkle the remaining finely sliced onions to serve.