Brazilian Stuffed Peppers

Baking sheet; Large skillet; Parchment paper

10

35

Brazilian

Brazilian, Stuffed Peppers, Vegetarian, Healthy

lunch, dinner

1

2 bell peppers, halved and seeded

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ cup cooked quinoa

½ cup black beans, drained and rinsed

¼ cup corn kernels

¼ cup chopped fresh cilantro

Salt and pepper to taste

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place the bell pepper halves on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes until softened.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the cumin, smoked paprika, chili powder, quinoa, black beans, corn kernels and cilantro. Cook for an additional 5 minutes until heated through.

Remove the peppers from the oven and fill each half with the quinoa mixture. Return to the oven for 10 minutes until heated through. 5

Calories – 250; Fat – 9g; Carbohydrates – 34g; Protein – 11g; Fiber – 6g

Enjoy a delicious taste of Brazil with this easy-to-make recipe for Brazilian Stuffed Peppers! This vegetarian dish is packed with flavor and nutrition that will be sure to please everyone at your next dinner party! List of

4

Canjica is a sweet dish made from white corn, milk, and sugar, often served during the Festa Junina celebrations.