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Johanne Mosgaard

12 Mar 2024 12:24

Stuffed bell peppers with Mexican inspired filling

Stuffed bell peppers featuring a vegetarian filling of quinoa and beans inspired by the Mexican kitchen. Serve with tortilla chips and various dips such as salsa and guacamole on the side.

Recipe for 4 people:

  • 4 bell peppers
  • 5 dl quinoa
  • 1 onion
  • 2-3 gloves of garlic
  • 250 g mushrooms
  • 1 tbsp olive oil for frying
  • 2 tsp sweet paprika
  • 1 tsp cayenne pepper (to taste)
  • 1 tsp ground coriander
  • 400 g chopped tomatoes
  • 2 tbsp tomato purée
  • 240 g boiled black beans (equivalent to a can or carton drained beans)
  • 100 g corn from a can or frozen
  • Olive oil
  • Salt and freshly grinded pepper

To serve:

  • Sour cream
  • 1-2 avocados
  • Fresh coriander
  • Salsa

Cut bell peppers in half lengthwise and remove seeds and stems, creating two bowls from each bell pepper. With 4 bell peppers, you'll have a total of 8 bowls. Coat an ovenproof dish with olive oil and place the bell peppers in the dish.

Boil the quinoa in a pot with 5 dl lightly salted water for approximately 13-15 minutes until the seeds have "popped." Finely chop the onion, garlic, and mushrooms. Heat up a pan with some oil and sauté the ingredients. Add paprika, cayenne pepper, and ground coriander. Incorporate chopped tomatoes and tomato purée. Let it simmer at low-medium heat until the quinoa is cooked (use this time to prepare all the toppings). Add the boiled quinoa, black beans, and corn to the pan. Mix well and season with salt and pepper to taste.

Fill the bell peppers with the filling and bake in the oven at 200 degrees Celsius (fan-assisted) for about 20 minutes. Serve the baked and stuffed peppers with a tablespoon of sour cream, slices of avocado, salsa, and fresh coriander.