Angelcake123
Novice Foodie
Hello food lovers! Today, I'm excited to share my recipe for stuffed capsicum that's not just delicious but also easy to make. This is easy, I hope you can follow.
Ingredients:
Instructions:
Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Step 2: Wash the capsicums and slice off the tops. Remove the seeds and membranes from the inside, creating a hollow cavity for stuffing. Set aside.
Step 3: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until they turn translucent and fragrant.
Step 4: Add the cooked quinoa or rice to the skillet, along with black beans, corn kernels, cumin powder, chili powder, salt, and pepper. Mix well and cook for another 3-4 minutes, allowing the flavors to meld together.
Step 5: Stuff each capsicum with the quinoa and bean mixture, pressing down gently to fill them evenly. Arrange the stuffed capsicums in the prepared baking dish.
Step 6: Sprinkle shredded cheese generously over the stuffed capsicums, covering them with a delicious layer of cheesy goodness.
Step 7: Place the capsicum tops back on if you like, creating little caps for each stuffed pepper.
Step 8: Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the capsicums are tender and the cheese is melted and bubbly.
Step 9: Once done, carefully remove the foil and let the stuffed capsicums cool slightly before serving.
Step 10: Garnish with fresh cilantro leaves for a pop of color and added freshness.
Serve it as a main course for a vegetarian dinner or as a delightful side dish that steals the spotlight. Happy cooking!
Ingredients:
- 4 large capsicums (bell peppers), any color you prefer
- 1 cup cooked quinoa or rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder (adjust according to your spice preference)
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro leaves for garnish
- Olive oil for cooking
Step 1: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Step 2: Wash the capsicums and slice off the tops. Remove the seeds and membranes from the inside, creating a hollow cavity for stuffing. Set aside.
Step 3: In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onion and minced garlic until they turn translucent and fragrant.
Step 4: Add the cooked quinoa or rice to the skillet, along with black beans, corn kernels, cumin powder, chili powder, salt, and pepper. Mix well and cook for another 3-4 minutes, allowing the flavors to meld together.
Step 5: Stuff each capsicum with the quinoa and bean mixture, pressing down gently to fill them evenly. Arrange the stuffed capsicums in the prepared baking dish.
Step 6: Sprinkle shredded cheese generously over the stuffed capsicums, covering them with a delicious layer of cheesy goodness.
Step 7: Place the capsicum tops back on if you like, creating little caps for each stuffed pepper.
Step 8: Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the capsicums are tender and the cheese is melted and bubbly.
Step 9: Once done, carefully remove the foil and let the stuffed capsicums cool slightly before serving.
Step 10: Garnish with fresh cilantro leaves for a pop of color and added freshness.
Serve it as a main course for a vegetarian dinner or as a delightful side dish that steals the spotlight. Happy cooking!
