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Home Stuffed peppers with quinoa, black beans and avocado crema

Stuffed peppers with quinoa, black beans and avocado crema

Healthy Vegetarian Gluten-free Protein-rich Weeknight dinner Colorful

Healthy eating doesn't have to be boring. These stuffed peppers are packed with flavor, color and good nutrients. The quinoa and black beans provide 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 curious at once.

x_ckl_recipe_markerStuffed peppers with quinoa, black beans and avocado crema Stuffed peppers with a savory filling of quinoa and black beans, topped with a fresh avocado crema. A healthy meal that also looks fantastic on the table. How to make stuffed peppers with quinoa, black beans and avocado crema? Main course Mexican-inspired 4 servings 15 min 25 min 40 min

Preheat the oven to 200°C (convection 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 cut side up in a baking dish.
Heat a drizzle 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-and-bean filling. Sprinkle some grated cheese on top if you like.
Slide the baking dish into the oven and bake the peppers for 25 minutes, until tender and lightly golden at the edges.
Meanwhile make the avocado crema: blend 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 or spread 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 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 Drizzle of olive oil 50 g grated cheese (optional) 2 ripe avocados Juice of 1 lime 0.5 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 Courgetti with Avocado-Pesto and Burrata foodies-courgetti-with-avocado-pesto-and-burrata Gluten-free quinoa tabbouleh with pomegranate and mint foodies-gluten-free-quinoa-tabbouleh-with-pomegranate-and-mint Healthy salmon with quinoa and roasted vegetables foodies-healthy-salmon-with-quinoa-and-roasted-vegetables Oat porridge with caramelized apple and pecans foodies-oat-porridge-with-caramelized-apple-and-pecans

Recipe

Stuffed peppers with quinoa, black beans and avocado crema

Stuffed peppers with a savory filling of quinoa and black beans, topped with a fresh avocado crema. A healthy meal that also looks fantastic on the table.

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 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
Drizzle of olive oil
50 g grated cheese (optional)
2 ripe avocados
Juice of 1 lime
0.5 tsp garlic powder
Handful fresh cilantro
Pinch of chili flakes (optional)

How to make stuffed peppers with quinoa, black beans and avocado crema?

Preheat the oven to 200°C (convection 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 cut side up in a baking dish.
Heat a drizzle 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-and-bean filling. Sprinkle some grated cheese on top if you like.
Slide the baking dish into the oven and bake the peppers for 25 minutes, until tender and lightly golden at the edges.
Meanwhile make the avocado crema: blend 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 or spread 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 during baking. That way you get the best result on the table.

Tip: make the filling a day in advance and store it covered in the fridge. When it's time to serve you only need to fill the peppers and pop them in the oven. Handy, tasty and hassle-free.

Related products

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

Out of stock

€98,-

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Sauce pan

Colander

Hand Blenders & Immersion Blenders

Blender

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