Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. If you’re craving the comforting flavors of stuffed peppers but want a simpler version, this unstuffed peppers recipe is your answer. Featuring vibrant bell peppers filled with a savory mix of grains, veggies, and spices, this dish is not only easy to prepare but also packed with nutrients. Perfect for a cozy family dinner or meal prep, it’s a delicious way to enjoy your favorite flavors without the fuss.
Ingredients
– 2 large bell peppers (any color)
– 1 cup cooked quinoa
– 1 cup black beans, drained and rinsed
– 1 cup corn kernels (fresh or frozen)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded cheese (optional)
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 pepper half) contains approximately:
– Calories: 250
– Protein: 12g
– Carbohydrates: 40g
– Fiber: 10g
– Fat: 7g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds.
3. In a skillet, sauté the diced onion and minced garlic until translucent.
4. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet.
5. Mix everything well and cook for about 5 minutes until heated through.
6. Place the bell pepper halves in a baking dish, cut side up.
7. Fill each bell pepper half with the quinoa mixture, pressing down gently.
8. If using, sprinkle shredded cheese on top of each stuffed pepper.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
Alternative Ingredients
Feel free to substitute quinoa with rice or couscous for a different texture. You can also use any type of beans you prefer, such as kidney beans or chickpeas. For a vegan option, omit the cheese or use a dairy-free alternative.
Serving and Pairings
This dish pairs wonderfully with a simple green salad or a side of garlic bread. You can also serve it with a dollop of sour cream or avocado for added creaminess.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave for a few minutes until warmed through. This dish can be frozen for up to 2 months; thaw before reheating.
Cooking Mistakes
– Don’t overcook the bell peppers; they should remain slightly crisp.
– Avoid using too much seasoning; start with less and adjust to taste.
– Make sure to cook the quinoa properly before mixing.
– Don’t skip the foil cover during the first baking stage; it helps steam the peppers.
– Ensure the filling is not too dry; add a splash of broth if needed.
Helpful Tips
– Experiment with different spices for unique flavors.
– Use leftovers from other meals in the filling for added variety.
– Try adding diced tomatoes for extra moisture.
– For a spicy kick, include jalapeños or hot sauce in the filling.
– Garnish with fresh herbs for a burst of freshness.
FAQs
Can I make unstuffed peppers in advance?
Yes, you can prepare the filling a day ahead and store it in the refrigerator. Assemble the peppers just before baking for the best texture.
What can I serve with unstuffed peppers?
Unstuffed peppers go well with a variety of sides like rice, salad, or crusty bread. Pair them with a light vinaigrette for a refreshing contrast.
How do I know when the peppers are done?
The peppers are done when they are tender and the filling is hot. The cheese should be melted and slightly golden.
Can I use frozen peppers?
Yes, you can use frozen bell peppers, but they may have a softer texture after baking. Thaw and drain them before using.
Is this recipe gluten-free?
Yes, as long as you use gluten-free grains like quinoa or rice, this recipe is naturally gluten-free.
Conclusion
This unstuffed peppers recipe offers all the delicious flavors of traditional stuffed peppers with none of the hassle. It’s a versatile dish that can be customized to your taste, making it a fantastic choice for busy weeknights. Enjoy the vibrant colors and hearty goodness of this easy recipe!
Unstuffed Peppers
Ingredients
- 2 large bell peppers
- 1 cup cooked quinoa
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese optional
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the bell peppers in half lengthwise and remove the seeds.
- In a skillet, sauté the diced onion and minced garlic until translucent.
- Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet.
- Mix everything well and cook for about 5 minutes until heated through.
- Place the bell pepper halves in a baking dish, cut side up.
- Fill each bell pepper half with the quinoa mixture, pressing down gently.
- If using, sprinkle shredded cheese on top of each stuffed pepper.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
