Pimientos Rellenos de Quinoa y Frijoles Negros

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C fan / 220°C conventional. Halve the bell peppers lengthwise through the stems and remove the seeds. Rub with olive oil and season with salt and black pepper. Arrange cut-side up in a snug baking dish.

   2 large red or yellow bell peppers1 tbsp olive oil1/2 tsp fine sea salt1/4 tsp black pepper
2. 2

   Bake the peppers for 12 minutes to soften slightly while you prepare the filling. This head start helps them become tender at the same time the filling is hot and the cheese is melted.

3. 3

   Meanwhile, place the quinoa and water or vegetable stock in a small saucepan. Bring to a boil, cover, lower the heat, and simmer gently for 12-14 minutes until the grains are tender and the liquid is absorbed. Remove from the heat and let it stand, covered, for 5 minutes, then fluff with a fork so the grains stay separate.

   80 g quinoa, rinsed well180 ml water or light vegetable stock
4. 4

   While the quinoa cooks, heat a frying pan over medium heat. Add the diced red onion and cook dry for 1 minute, then add a spoonful of water if needed to help it soften without extra oil. Stir in the garlic and cook for 30 seconds until fragrant, not browned.

   80 g red onion, finely diced2 garlic cloves, minced
5. 5

   Add the black beans, sweet corn, tomato, cumin, chili powder, smoked paprika, and oregano. Cook for 3-4 minutes, stirring often, until the tomato loses its raw look and the mixture smells toasty and savoury. If it looks wet, let it bubble a little longer so the filling stays spoonable rather than soupy.

   130 g black beans, cooked and drained80 g sweet corn kernels120 g ripe tomato, finely diced1 tsp ground cumin1 tsp chili powder1/2 tsp smoked paprika1/2 tsp dried oregano
6. 6

   Fold the cooked quinoa into the bean mixture, then add the lime zest, lime juice, and chopped coriander. Taste and adjust seasoning if needed. The filling should be punchy because the peppers themselves are sweet and mild.

   1 tsp lime zest1 tbsp lime juice15 g fresh coriander, chopped
7. 7

   Remove the peppers from the oven and divide the filling between them, packing it in lightly so each half holds a generous mound. Top with the grated cheese.

   60 g grated mature cheddar or Monterey Jack cheese
8. 8

   Return to the oven and bake for 15-18 minutes, until the peppers are fully tender at the edges and the cheese is melted and lightly golden. For extra colour on camera, switch to the grill for the final 1-2 minutes, watching closely.

9. 9

   Scatter over the toasted pumpkin seeds and extra coriander leaves. Serve hot with lime wedges for squeezing over the top.

   15 g pumpkin seeds, lightly toasted5 g extra coriander leavesto serve lime wedges

Origin & History

Stuffed peppers are made across many cuisines, and this version leans on Mexican pantry flavours such as black beans, corn, cumin, chili, and lime. Quinoa is not traditional to classic Mexican stuffed peppers, but it has become a popular modern addition for a hearty, balanced filling with great texture.