Quinoa Stuffed Peppers


Recipe


Time

Active Time: 20
Total Time: 45

Recipe Yield

4 Servings

Bon Cook Products Used

Flexipan Round Mold, Eco-Chop, Perforated Sheet





DetailsAdditional Info

Ingredients

2 bell peppers, halved with stem and seeds removed
2 Tbsp. Roasted Garlic Olive Oil Blend
1 small onion, chopped
1 cup tomato, chopped
½ cup corn, canned, frozen or fresh
15 oz. can black beans, rinsed and drained
1 cup quinoa
¼ cup cilantro, chopped
1 cup of water
1 tsp. turmeric
½ tsp. coriander
½ tsp. cumin
salt and pepper to taste

Bon Cook Products Used

Flexipan Round Mold, perf, garlic press, eco-chop,  

Directions

Cook quinoa according to package directions but add turmeric to water.
Preheat oven to 350 degrees F. Heat a skillet on medium heat, add the Roasted Garlic Olive Oil Blend.
Sauté onion, with salt and pepper until softened. Add black beans, tomatoes, corn, cumin, coriander, and cilantro.
Combine and heat for 5 minutes. In a large bowl combine cooked quinoa and black bean and corn mixture.
Fill each pepper half, lightly packing down, and place in a FLEXIPAN® Medium Round Mold. Cover with an octagonal  BONMAT™ and bake for 25-30 minutes until peppers are cooked through.

Time:

Active Time: 20
Total Time: 45

Recipe Yield

4 Servings

Reviews

Quinoa Stuffed Peppers

5 Stars Based on 1 Review(s)

Sara WestWIXOM, MI - 5 Stars
Was this review helpful? Yes  No (2 / 0)

Stuffed & Happy

October 20,2017
So easy and so good! A nice light meal that fills you up. Might also experiment with adding meat and/or cheese.

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