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Home Gevulde paprika's met quinoa, zwarte bonen en avocadocrème

Healthy Vegetarian Gluten-free Protein-rich Weeknight dinner Colorful

Healthy eating doesn't have to be boring. These stuffed peppers are full of flavor, color and good nutrients. The quinoa and black beans create a hearty, protein-rich filling, while the avocado crema brings everything together with a fresh, creamy touch. Put them on the table and everyone will be instantly curious.

x_ckl_recipe_markerGevulde paprika's met quinoa, zwarte bonen en avocadocrème Gevulde paprika's met een hartige vulling van quinoa en zwarte bonen, afgetopt met een frisse avocadocrème. Een gezonde maaltijd die er ook nog eens geweldig uitziet op tafel. How to make gevulde paprika's met quinoa, zwarte bonen en avocadocrème? Main course Mexican-inspired 4 servings 15 min 25 min 40 min

Preheat the oven to 200°C (fan 180°C).
Cook the quinoa according to the package instructions in lightly salted water. Drain and let cool slightly.
Cut the peppers in half lengthwise. Remove the seeds and membranes and place the halves open-side up in a baking dish.
Heat a splash of olive oil in a pan. Sauté the onion and garlic until translucent. Add the corn, black beans, cumin, smoked paprika, salt and pepper and stir-fry for 3 minutes.
Stir the quinoa into the bean mixture. Taste and adjust the seasoning as needed.
Fill the pepper halves generously with the quinoa-bean filling. Sprinkle some grated cheese over them if you like.
Place the baking dish in the oven and bake the peppers for 25 minutes, until tender and lightly golden at the edges.
Meanwhile make the avocado crema: puree the avocado with lime juice, garlic powder, salt and a few tablespoons of water until smooth and spreadable.
Remove the peppers from the oven. Spoon the avocado crema over them and garnish with fresh cilantro and, if desired, a pinch of chili flakes. Serve immediately.

Healthy Vegetarian Gluten-free Protein-rich Weeknight dinner Colorful 4 large bell peppers (red, yellow or orange) 150 g quinoa 1 can black beans (400 g), rinsed and drained 1 can corn (200 g), drained 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp cumin 1 tsp smoked paprika Salt and pepper to taste Splash of olive oil 50 g grated cheese (optional) 2 ripe avocados Juice of 1 lime 1/2 tsp garlic powder Handful fresh cilantro Pinch of chili flakes (optional) Baking dish Saucepan Frying pan Cutting board Sharp knife Blender or hand blender Colander Sauce pan saucepan Colander colander Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Blender blender Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Stuffed peppers with minced meat and rice foodies-gevulde-paprika-s-met-gehakt-en-rijst Stuffed zucchini with minced beef and tomato sauce foodies-gevulde-courgette-met-gehakt-en-tomatensaus Stuffed courgette with lamb mince and spiced couscous foodies-gevulde-courgette-met-lamsgehakt-en-kruidige-couscous

Recipe

Gevulde paprika's met quinoa, zwarte bonen en avocadocrème

Gevulde paprika's met een hartige vulling van quinoa en zwarte bonen, afgetopt met een frisse avocadocrème. Een gezonde maaltijd die er ook nog eens geweldig uitziet op tafel.

Course	Main course
Kitchen	Mexican-inspired
Servings	4 servings

Preparation time

Preparation time	15 min
Time in oven	25 min
Total	40 min

Equipment

Baking dish
Saucepan
Frying pan
Cutting board
Sharp knife
Blender or hand blender
Colander

Ingredients

4 large bell peppers (red, yellow or orange)
150 g quinoa
1 can black beans (400 g), rinsed and drained
1 can corn (200 g), drained
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
Splash of olive oil
50 g grated cheese (optional)
2 ripe avocados
Juice of 1 lime
1/2 tsp garlic powder
Handful fresh cilantro
Pinch of chili flakes (optional)

How to make gevulde paprika's met quinoa, zwarte bonen en avocadocrème?

Preheat the oven to 200°C (fan 180°C).
Cook the quinoa according to the package instructions in lightly salted water. Drain and let cool slightly.
Cut the peppers in half lengthwise. Remove the seeds and membranes and place the halves open-side up in a baking dish.
Heat a splash of olive oil in a pan. Sauté the onion and garlic until translucent. Add the corn, black beans, cumin, smoked paprika, salt and pepper and stir-fry for 3 minutes.
Stir the quinoa into the bean mixture. Taste and adjust the seasoning as needed.
Fill the pepper halves generously with the quinoa-bean filling. Sprinkle some grated cheese over them if you like.
Place the baking dish in the oven and bake the peppers for 25 minutes, until tender and lightly golden at the edges.
Meanwhile make the avocado crema: puree the avocado with lime juice, garlic powder, salt and a few tablespoons of water until smooth and spreadable.
Remove the peppers from the oven. Spoon the avocado crema over them and garnish with fresh cilantro and, if desired, a pinch of chili flakes. Serve immediately.

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A good baking dish makes this recipe much easier. Choose a roomy dish where the pepper halves sit firmly so the filling doesn't spill out while baking. That way you'll get the best result on the table.

Tip: make the filling a day ahead and store it covered in the fridge. When you're ready, you only need to fill the peppers and pop them in the oven. Convenient, tasty and hassle-free.

Related products

Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles

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Sauce pan

Colander

Hand Blenders & Immersion Blenders

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