Black bean, Taro roots, Quinoa Stuffed Bell Peppers

Black bean, Taro roots, Quinoa Stuffed Bell Peppers is vegetarian (and gluten-free!) stuffed Bell pepper recipe, packed with flavor but without high calories. This dish is delicious, Mexican inspired stuffed bell peppers with quinoa, black beans, and Taro roots,Incredibly healthy, gluten-free, and vegetarian.

Total Time:

30 mins

Serves:

10 Bell peppers stuffing

INGREDIENTS:

1 teaspoon olive oil

1 tsp ginger garlic paste

1/2 cup onions

4 Taro roots/root of Colocasia /Arbi

1 cup uncooked quinoa

2 cups water/vegetable broth

3/4 cup black beans, soaked for 1 hr, rinsed and drained

2 large red bell peppers, seeds removed and cut vertically

1 tomato, finely chopped

1 tablespoon chilli powder

1/2 teaspoon cumin

1/2 cup chopped cilantro

1 lime

1 teaspoon pepper

1 teaspoon salt, plus more to taste if desired

3/4 cup reduced fat shredded cheese(Use cheese alternative for vegan)

METHOD:

1.Preheat oven to 400 degrees F.Line a large baking sheet with parchment paper.

2. Rinse quinoa a few times in cold water. Bring quinoa and water or vegetable stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and mix with a fork.

3. Boil the Taro roots(root of Colocasia /Arbi) in pressure cooker until fork tender.Remove the Taro roots from the water to cool enough to handle. Remove the skin and chop into smaller pieces.

4. Drain and rinse the black beans. In pressure cooker add the soaked black beans, water and cook in a medium flame for 30 mins.

5. In a large pan over medium-high heat olive oil. Add onions and ginger-garlic paste and saute until the onions begin to soften and turn translucent about 4-5 minutes.

6. Add, chilli powder, cumin, pepper to the pan and fry for 30 seconds. Now add chopped Taro roots and mix it well. Close the lid and Let this cook for another five minutes

7. Now add the cooked quinoa, cooked black beans to taro roots mixture and mix it well.

Add tomatoes , Squeeze the lime juice and sprinkle some cilantro leaves and mix it gently.

8. Arrange bell peppers in baking pan and stuff with a heaping 1/2 cup of quinoa mixture.

9. Cover with foil and bake for 20-30 minutes until peppers are tender. Uncover and sprinkle each with 2 tablespoons of cheese. Place in oven for 5 minutes longer or until cheese melts.

10.Remove and serve immediately with toppings such as hot sauce, guacamole etc.

Note:

You can replace Taro roots with sweet potato/butternut squash.

Instead of Black beans you can also use red kidney beans/white beans.

Comments

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