Amaranth-Stuffed Peppers: A Nutritious and Delicious Dinner Yum

June 14, 2024 3 min read

Stuffed peppers are a classic dish that can be filled with a variety of ingredients to suit any taste. This version uses amaranth, a nutritious ancient grain, to create a filling that is both hearty and healthy. Amaranth is packed with protein, fiber, and essential vitamins and minerals, making it an excellent choice for a balanced meal. Let's dive into how to make these delicious amaranth-stuffed peppers.

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup amaranth grain
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup shredded cheese (optional for a vegan version)
  • Lime wedges for serving

Instructions

  1. Prepare the Peppers:

    • Preheat your oven to 375°F (190°C).
    • Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
    • If the peppers don’t stand up straight, you can slice a small piece off the bottom to level them.
  2. Cook the Amaranth:

    • In a medium saucepan, bring the vegetable broth to a boil.
    • Add the amaranth, reduce the heat to low, cover, and simmer for about 20 minutes, or until the liquid is absorbed and the amaranth is tender.
    • Fluff the cooked amaranth with a fork and set it aside.
  3. Prepare the Filling:

    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onion and cook until it becomes translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute, until fragrant.
    • Stir in the cherry tomatoes, black beans, and corn kernels. Cook for about 5 minutes, until the vegetables are heated through.
    • Add the cooked amaranth, ground cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes.
    • Remove the skillet from the heat and stir in the chopped cilantro.
  4. Stuff the Peppers:

    • Place the hollowed bell peppers in a baking dish.
    • Spoon the amaranth and vegetable mixture into each pepper, pressing down slightly to pack the filling.
    • If desired, sprinkle shredded cheese on top of each stuffed pepper.
  5. Bake:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if using) is melted and bubbly.
  6. Serve:

    • Allow the stuffed peppers to cool slightly before serving.
    • Garnish with additional fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Tips for Perfect Amaranth-Stuffed Peppers

  • Customization: Feel free to customize the filling with your favorite vegetables or add protein like tofu or tempeh for an extra boost.
  • Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Stuff the peppers and bake them just before serving.
  • Vegan Option: To make this dish vegan, simply omit the cheese or use a plant-based cheese alternative.

Conclusion

Amaranth-stuffed peppers are a delicious and nutritious meal that’s perfect for any occasion. The combination of vibrant bell peppers and a hearty amaranth filling makes for a visually appealing and satisfying dish. Whether you’re cooking for your family or hosting a dinner party, these stuffed peppers are sure to impress. Enjoy this wholesome meal and the wonderful flavors it brings to your table!

 Try our USDA certified Amaranth Grain 

Realted blogs:

Tesa Smith
Tesa Smith


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