Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients

In this adaptation, the traditional Armenian Yalanchi is transformed into a South American-inspired dish by incorporating ingredients and flavors commonly found in South American cuisine. The original rice-based filling is replaced with a filling made of quinoa, a staple grain in South America. The addition of black beans and corn adds a hearty and nutritious element to the dish, while the spices used are characteristic of South American cuisine. The tomato sauce and melted cheese topping give the dish a tangy and creamy twist, enhancing the overall flavor profile. We alse have the original recipe for Yalanchi, so you can check it out.

• 4 large bell peppers, any color 4 large bell peppers, any color
• 1 cup (185g) cooked quinoa 1 cup (185g) cooked quinoa
• 1 cup (165g) cooked black beans 1 cup (165g) cooked black beans
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) shredded cheese (cheddar or Monterey Jack) 1 cup (100g) shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine cooked quinoa, black beans, corn, onion, garlic, cumin, paprika, chili powder, salt, and pepper. Mix well.
4. 4.
   Stuff the bell peppers with the quinoa and black bean mixture, pressing it down gently.
5. 5.
   Place the stuffed peppers in a baking dish and pour the tomato sauce over them.
6. 6.
   Cover the dish with foil and bake for 30 minutes.
7. 7.
   Remove the foil, sprinkle shredded cheese on top of each pepper, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Black beans — If using canned black beans, rinse them well to reduce sodium content.
• Bell peppers — Choose firm and vibrant bell peppers for the best texture and flavor.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for a fresher taste.
• Cheese — Use cheddar or Monterey Jack cheese for a melty and flavorful topping.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or sprinkle red pepper flakes on top before baking.
• Customize the filling by adding diced tomatoes, chopped jalapenos, or cooked spinach.
• Serve the stuffed peppers with a dollop of sour cream or guacamole for added creaminess.
• Leftover stuffed peppers can be refrigerated and enjoyed as a cold salad the next day.
• Experiment with different types of cheese, such as pepper jack or feta, for unique flavor variations.

Serving advice

Serve the Quinoa Fiesta Stuffed Peppers as a main course accompanied by a fresh green salad or steamed vegetables. The vibrant colors of the stuffed peppers make for an appealing presentation on the plate.

Presentation advice

Arrange the stuffed peppers on a platter, garnish with fresh cilantro, and drizzle some extra tomato sauce on top for an eye-catching presentation. The melted cheese should be gooey and inviting.