Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste
  • 4 large Peruvian red peppers
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil, add quinoa, cover, and reduce heat. Cook until liquid is absorbed and quinoa is fluffy, about 15 minutes.
  2. In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for 1 minute. Stir in diced red bell pepper, cumin, and smoked paprika. Cook until softened, about 3-4 minutes.
  3. In a large mixing bowl, combine cooked quinoa, sautéed vegetables, black beans, cherry tomatoes, and feta. Season with salt and pepper. Mix well.
  4. Preheat the oven to 375°F (190°C). Slice the tops off the Peruvian red peppers and remove seeds. Arrange peppers upright in a baking dish.
  5. Fill each pepper generously with the quinoa mixture.
  6. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender.
  7. Remove from oven, garnish with fresh cilantro if desired, and serve warm.