Stuffing is something we, Hungarians, really like. As I think of it now, there's nothing we could not cook or bake in a stuffed version. Stuffed cabbage, stuffed grape leaves, stuffed tomato, stuffed peppers... Oh, they are the best. This time the Mexican week at the local grocery store really inspired me to give a good twist to the stuffed peppers and make them a little more zesty with corn, black beans, and a nice spicy salsa sauce. You can make it for family dinner, but lately I really started to enjoy meal prepping, and this portion makes enough for a good 3 days' lunch/dinner.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cup red + white quinoa
- 1/2 cup rice
- 2 cups veggie stock
- 1/2 cup salsa (plus more for serving)
- 1/2 tbs cumin seeds
- 1/2 tbs garlic powder
- 1 can (200g) black beans
- 1 can (150g) sweet corn
- to taste salt, pepper
- 4 large bell pepper
- 1-2 tbs olive oil
- 1/2 tbs chili powder
Directions
- In a bowl, mix together the rice and quinoa with the veggie stock and bring it to a boil over high heat. Once it starts to boil, reduce heat to minimum and cook until all liquid is absorbed. (circa 20 minutes)
- Then preheat the oven to 180 Celsius degree, and place a parchment paper on a baking tray. Cut the bell peppers into half and brush them with the oil, slightly salt them, too.
- In a mixing bowl add quinoa + rice and whisk it with the corn, black beans, salsa, cumin seeds, chili powder, pepper and garlic powder. Use this mix to stuff the peppers and cover them with a foil. Bake them for about 25 minutes under the foil, then remove it and cook for another 15 minutes or so, until the edges of the peppers start to turn golden.
- You can serve it as main or side dish, top with vegan sour cream and freshly chopped parsley, lime juice to make it more picante.
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Photo: Imola Toth
