"Vegetarian Stuffed Bell Peppers":
Fixings:
- 4 enormous chime peppers (any tone)
- 1 cup quinoa, washed
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1 onion, slashed
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, divided
- 1 cup cooked dark beans
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup destroyed cheddar (cheddar, mozzarella, or vegetarian cheddar for a veggie lover choice)
- New parsley or cilantro for decorate
Guidelines:
1. Preheat your broiler to 375°F (190°C).
2. Remove the tops the ringer peppers and eliminate the seeds and films. Place the peppers upstanding in a baking dish.
3. In a pot, join the quinoa and vegetable stock. Heat to the point of boiling, then diminish intensity to low, cover, and stew for around 15-20 minutes or until the quinoa is cooked and cushy.
4. In a huge skillet, heat olive oil over medium intensity. Add hacked onion and minced garlic, sauté until relaxed and fragrant.
5. Add diced zucchini, cherry tomatoes, cooked dark beans, cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes until the vegetables are delicate.
6. Add the cooked quinoa to the skillet with the vegetable blend. Mix well to consolidate and cook for an extra 2-3 minutes.
7. Stuff each chime pepper with the quinoa-vegetable combination, pushing down delicately to equally fill the peppers. Top each stuffed pepper with destroyed cheddar.
8. Cover the baking dish with foil and heat in the preheated stove for 25-30 minutes, or until the peppers are delicate and the cheddar is liquefied and effervescent.
9. Once finished, eliminate from the stove and let cool marginally. Decorate with new parsley or cilantro prior to serving.
Partake in your delectable Vegan Stuffed Chime Peppers!
