Pimientos Asados con Quinoa

Pimientos Asados con Quinoa is a vibrant and flavorful vegan dish featuring roasted bell peppers stuffed with a savory quinoa mixture. This dish captures the essence of Mexican BBQ with its smoky undertones and hearty texture.

Ingredients

• 2 large bell peppers (red or yellow)
• 150 grams quinoa, rinsed
• 400 ml vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (400 grams) black beans, drained and rinsed
• 100 grams corn (fresh or frozen)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with 1 tablespoon of olive oil and place them upright in a baking dish.
3. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
4. Add the minced garlic, ground cumin, and smoked paprika to the onion and sauté for an additional 1-2 minutes until fragrant.
5. Stir in the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and all the liquid has absorbed.
6. In a large bowl, combine the cooked quinoa, black beans, corn, salt, and pepper. Mix well to combine all ingredients.
7. Spoon the quinoa mixture into each bell pepper, packing it tightly. If there is leftover filling, place it around the peppers in the baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly charred.
10. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and black beans.
• High in dietary fiber, promoting digestive health.

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