Describe a recipe using a cucurbit, a legume or another type of vegetable
Stuffed Bell Peppers Recipe:
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 cup black beans (cooked or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup corn kernels
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and white membranes from inside. Rinse the bell peppers thoroughly.
3. In a large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. Add the diced tomatoes, corn kernels, black beans, cooked quinoa, cumin powder, chili powder, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients and let it cook for about 5-7 minutes.
5. Stuff the mixture into the bell peppers evenly, gently pressing it down using a spoon.
6. Place the stuffed bell peppers in a baking dish. If desired, sprinkle shredded cheese over the top of each pepper.
7. Bake in the preheated oven for approximately 25-30 minutes or until the bell peppers are tender and the cheese is melted and bubbly.
8. Once cooked, remove from the oven and let them cool for a few minutes before serving.
9. Serve the stuffed bell peppers hot, and you can garnish with fresh herbs like cilantro or parsley if desired.
Enjoy your delicious and healthy stuffed bell peppers!
Sure! Here's a step-by-step recipe for a Spicy Chickpea and Pumpkin Curry:
Ingredients:
- 1 cup chickpeas (soaked overnight and cooked)
- 1 small pumpkin or squash, peeled and diced
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- 2 tablespoons oil
Instructions:
1. Heat oil in a pan or pot over medium heat. Add cumin seeds and let them splutter.
2. Add onions and sauté until they turn golden brown. Then, add ginger, garlic, and green chilies. Stir for a minute until fragrant.
3. Add tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes until the spices are well combined and oil starts to separate from the mixture.
4. Add the diced pumpkin or squash to the pot and mix it well with the spice mixture.
5. Pour enough water to cover the pumpkin, reduce heat to low, cover the pot, and simmer until the pumpkin is tender (around 15-20 minutes). Stir occasionally to prevent sticking.
6. Once the pumpkin is cooked, add the cooked chickpeas to the pot and mix them gently. Allow it to cook for another 5-7 minutes on low heat to blend the flavors together.
7. Sprinkle garam masala and give it a final stir. Adjust seasoning if needed.
8. Garnish with fresh coriander leaves and serve hot with rice or bread of your choice.
Enjoy your Spicy Chickpea and Pumpkin Curry!