Pimientos rellenos de quinoa y frijoles negros irresistibles

Ingredientes

• 3 large bell peppers (red, yellow, or orange recommended)
• 2 tablespoons olive oil, divided
• 1 cup uncooked quinoa
• 2 cups vegetable broth or water
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 cup corn (frozen or canned, drained if canned)
• 1 cup shredded mozzarella cheese
• Salt and black pepper, to taste

Preparación

1. 1

   Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes.

2. 2

   Arrange the pepper halves cut-side up in a baking dish. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Bake for 15-20 minutes to soften.

3. 3

   While the peppers are pre-baking, rinse the quinoa thoroughly in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.

4. 4

   Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.

5. 5

   In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.

6. 6

   Add the minced garlic, cumin, smoked paprika, and chili powder to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

7. 7

   Pour in the tomato sauce and stir to combine. Add the fluffed quinoa, rinsed black beans, and corn to the skillet. Stir gently until everything is well-mixed and heated through.

8. 8

   Season the filling generously with salt and black pepper to taste.

9. 9

   Remove the pre-baked peppers from the oven. Spoon the quinoa mixture evenly into each pepper half, mounding it on top.

10. 10

    Sprinkle the shredded mozzarella cheese over the filling in each pepper.

11. 11

    Return the baking dish to the oven and bake for an additional 15-20 minutes, until the filling is hot and the cheese is melted, bubbly, and golden-brown.

12. 12

    Let cool slightly before serving. Garnish as desired.