Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This unstuffed peppers recipe combines the vibrant flavors of bell peppers with hearty grains and spices, creating a delightful dish that’s both filling and nutritious. It’s perfect for those busy weeknights when you crave something comforting yet simple. Enjoy this delicious meal that showcases fresh ingredients and can be customized to your taste!
Ingredients
– 3 bell peppers (red, yellow, or green)
– 1 cup cooked quinoa or rice
– 1 can black beans, drained and rinsed
– 1 cup diced tomatoes
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 pepper half) contains approximately:
– Calories: 220
– Protein: 9g
– Carbohydrates: 35g
– Dietary Fiber: 7g
– Sugars: 5g
– Fat: 5g
This nutritional value is based on one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a large skillet, heat olive oil over medium heat.
4. Add chopped onion and sauté until translucent.
5. Stir in minced garlic and cook for another minute.
6. Add cooked quinoa or rice, black beans, and diced tomatoes.
7. Season with cumin, paprika, salt, and pepper, mixing well.
8. Stuff the mixture into the bell peppers, pressing down gently.
9. Place the stuffed peppers upright in a baking dish.
10. Bake for 25-30 minutes, until peppers are tender.
Alternative Ingredients
Feel free to substitute quinoa with couscous or rice. You can also use kidney beans instead of black beans or add ground turkey for extra protein. Experiment with spices like chili powder or Italian seasoning for different flavor profiles.
Serving and Pairings
These unstuffed peppers are delicious on their own but pair beautifully with a side salad or crusty bread. You can also serve them with a dollop of sour cream or avocado for added creaminess.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 2-3 minutes or bake at 350°F (175°C) for about 15 minutes. This dish can also be frozen for up to 2 months.
Cooking Mistakes
– Don’t overcook the peppers; they should be tender but not mushy.
– Ensure the filling is well-seasoned to avoid blandness.
– Use a non-stick spray or oil to prevent sticking.
– Avoid overcrowding the baking dish to ensure even cooking.
– Let the dish sit for a few minutes before serving to enhance flavors.
Helpful Tips
– Use a variety of colored peppers for visual appeal.
– Add chopped spinach or kale for extra nutrients.
– If you like spice, add jalapeños or hot sauce to the filling.
– Experiment with different grains like farro or barley.
FAQs
Can I make unstuffed peppers ahead of time?
Yes, you can prepare the filling in advance and store it separately. Just stuff the peppers and bake when ready to serve.
What can I use instead of quinoa?
You can substitute quinoa with rice, couscous, or even farro, depending on your preference.
How do I know when the peppers are done?
The peppers are done when they are tender but still hold their shape. A fork should easily pierce the flesh.
Can I freeze unstuffed peppers?
Absolutely! You can freeze them after baking. Just let them cool completely, then store in airtight containers for up to 2 months.
What sides go well with unstuffed peppers?
These peppers pair well with a fresh salad, roasted vegetables, or even a side of garlic bread for a complete meal.
Conclusion
In conclusion, this unstuffed peppers recipe offers a flavorful and healthy alternative to traditional stuffed peppers. It’s versatile, easy to prepare, and perfect for a quick weeknight meal. Enjoy experimenting with flavors and ingredients to make this dish your own!
Unstuffed Peppers
Ingredients
- 3 bell peppers red, yellow, or green
- 1 cup cooked quinoa or rice
- 1 can black beans drained and rinsed
- 1 cup diced tomatoes
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add cooked quinoa or rice, black beans, and diced tomatoes.
- Season with cumin, paprika, salt, and pepper, mixing well.
- Stuff the mixture into the bell peppers, pressing down gently.
- Place the stuffed peppers upright in a baking dish.
- Bake for 25-30 minutes, until peppers are tender.
