Amaranth-Stuffed Peppers: A Nutritious and Delicious Dinner

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:

• Incorporating Amaranth into Your Diet: Tips and Recipe Ideas
• Diversity on the Plate: Amaranth vs. Hulled Millet
• Organic Amaranth Grain: Cooking and Baking Ideas