Vegan Option:

QUINOA STUFFED BELL PEPPERS WITH ROMESCO SAUCE

Red and yellow bell peppers filled with a savory mix of quinoa, black beans, corn, and spices, topped with a homemade Romesco sauce.

Quinoa Stuffed Bell Peppers with Romesco Sauce Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 4

Ingredients:

  • 4 large bell peppers, tops cut off and seeds removed
  • 1 cup quinoa, cooked
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup Romesco sauce (store-bought or homemade)

For the Romesco Sauce (if homemade):

  • 1 roasted red bell pepper
  • 1/4 cup almonds, toasted
  • 1 garlic clove
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • A pinch of smoked paprika
  • Salt to taste

Instructions:

1. Preheat Oven & Prepare Peppers

> Preheat your oven to 375°F (190°C). Prepare the bell peppers by removing the tops and seeds.

2. Mix Filling

> Combine the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper in a bowl.

3. Stuff the Peppers

> Fill each bell pepper with the quinoa mixture and place them in a baking dish.

4. Make the Romesco Sauce

> Blend all the sauce ingredients until smooth if making from scratch.

5. Bake

> Spoon some Romesco sauce over each stuffed pepper. Cover with foil and bake for about 30-35 minutes, until the peppers are tender.

6. Serve

> Remove from the oven, let cool slightly, and serve with extra Romesco sauce on the side

Cook's Notes

> Feel free to experiment with different root vegetables based on what you have on hand or prefer.

> For an added kick, a dash of garam masala can be mixed into the curry powder.

> This dish is ideal for using up leftover vegetables and mashed potatoes.