Créé avec l’IA
Bean and Date Stuffed Peppers
45 min 244 kcal par portion Moyen
Ingrédients
4 Portions
- bell peppers4 large
- cooked black beans1 cup
- cooked quinoa1 cup
- chopped dates1/2 cup
- chopped tomatoes1/2 cup
- chopped onions1/4 cup
- garlic2 cloves
- cumin1 tsp
- paprika1 tsp
- salt1/2 tsp
- black pepper1/4 tsp
- olive oil2 tbsp
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds and membranes.
- 3
In a large bowl, combine the cooked black beans, cooked quinoa, chopped dates, chopped tomatoes, chopped onions, minced garlic, cumin, paprika, salt, and black pepper.
- 4
Drizzle the olive oil over the mixture and stir well to combine.
- 5
Stuff each bell pepper with the mixture, pressing down to fill completely.
- 6
Place the stuffed peppers in a baking dish and cover with aluminum foil.
- 7
Bake in the preheated oven for 30 minutes.
- 8
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.
- 9
Remove from the oven and let cool for a few minutes before serving.
