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👩🏻 Home Recipe 🍳
Ingredient & Portion:
4 large bell peppers (any color), tops cut off, and seeds removed
1 cup quinoa or rice (uncooked)
2 cups vegetable broth (for cooking quinoa or rice)
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 zucchini, diced
1 cup black beans, drained and rinsed (canned or cooked)
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 can (14 oz) diced tomatoes, drained
1/2 cup shredded cheese (cheddar or Monterey Jack), plus more for topping (use vegan cheese for a vegan option)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Detailed Steps:
Preheat Oven and Prepare Peppers:
Preheat your oven to 375°F (190°C).
Place the bell peppers in a baking dish, cut-side up. If they don't stand up straight, you can trim a little off the bottom to stabilize them. Be careful not to create a hole in the bottom.
Cook Quinoa or Rice:
In a medium saucepan, bring the vegetable broth to a boil.
Add the quinoa or rice, reduce heat to low, cover, and simmer until cooked through and all the liquid is absorbed (about 15-20 minutes for quinoa, or per rice package instructions).
Sauté Vegetables:
While the quinoa or rice is cooking, heat olive oil in a large skillet over medium heat.
Add the onion and garlic, and sauté until soft.
Add the zucchini, and cook for a few more minutes until slightly tender.
Combine Filling:
To the skillet, add the cooked quinoa or rice, black beans, corn, cumin, chili powder, smoked paprika, and diced tomatoes. Stir everything together and cook for another 2-3 minutes to heat through.
Remove from heat, and stir in the 1/2 cup of shredded cheese. Season with salt and pepper to taste.
Stuff the Peppers:
Spoon the filling into each bell pepper cavity, pressing down to pack them tightly.
Top each pepper with additional shredded cheese.
Bake:
Pour a little water into the bottom of the baking dish (around 1/4 inch deep) to help the peppers steam.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish and Serve:
Remove the stuffed peppers from the oven and let them cool for a few minutes.
Garnish with fresh cilantro before serving.
Enjoy:
Serve your Vegetarian Stuffed Bell Peppers as a colorful and wholesome main course.
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