STUFFED CAPSICUM WITH QUINOA AND BLACK BEANS RECIPE
5/5
A healthy and satisfying recipe for stuffed capsicum filled with a flavorful mixture of quinoa and black beans. This dish is not only delicious but also packed with nutrition, making it a great option for those looking to incorporate Indian flavors into their weight loss journey.
INGREDIENTS
- 4 large capsicums (bell peppers), any color
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 small carrot, grated
- 1 small zucchini, grated
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
INSTRUCTIONS
- Preheat the oven to 180°C (350°F). Slice off the tops of the capsicums and remove the seeds and membranes. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the onions and garlic and sauté until they become translucent.
- Add the grated carrot and zucchini to the skillet and cook for another 2-3 minutes until they soften.
- Add the cooked quinoa, black beans, cumin powder, paprika, salt, and pepper to the skillet. Mix well and cook for another 2-3 minutes.
- Stuff each capsicum with the quinoa and black bean mixture. Place the stuffed capsicums in a baking dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the capsicums are tender.
- Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
- Serve the stuffed capsicums hot as a main course or a side dish.
TIPS
- You can customize the filling by adding your favorite vegetables or herbs for additional flavor and nutrition.
- Make sure to cook the quinoa and black beans beforehand according to package instructions.
- Feel free to experiment with different colored capsicums for a vibrant and visually appealing dish.
- To make it a complete meal, serve the stuffed capsicums with a side of salad or whole wheat bread.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
NUTRITION VALUE
- Calories: XXX
- Carbohydrates: XXXg
- Protein: XXXg
- Fat: XXXg
- Fiber: XXXg
