Citrus‑Marinated Shrimp & Quinoa Stuffed Peppers

Ingredients

FOR THE CITRUS-MARINATED SHRIMP

FOR THE QUINOA AND BLACK BEAN FILLING

FOR THE ROASTED BELL PEPPERS

Steps

1. Step 1

   Rinse quinoa under cold water until water runs clear. Combine quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.

   • 1 cupquinoa
   • 2 cupswater

2. Step 2

   Meanwhile, prepare the citrus marinade by whisking together lime juice, orange zest, minced garlic, olive oil, smoked paprika, salt, and black pepper in a bowl. Add shrimp and toss to coat. Let marinate at room temperature for 15 minutes, stirring occasionally.

   • 3 tbspfresh lime juice
   • 1 tspfresh orange zest
   • 3 clovesminced garlic cloves
   • 2 tbspolive oil
   • 1 tspsmoked paprika
   • 1 tspsalt
   • ½ tspblack pepper
   • 1 lblarge shrimp, peeled and deveined

3. Step 3

   Preheat oven to 400°F. Toss halved and seeded red bell peppers with olive oil and salt. Arrange cut side up on a baking sheet and roast for 20 minutes until tender but still holding shape.

   • 4 largelarge red bell peppers, halved and seeded
   • 1 tbspolive oil
   • ½ tspsalt

4. Step 4

   Heat a large skillet over medium-high heat. Add marinated shrimp and cook for 2-3 minutes per side until shrimp are opaque and cooked through. Remove from heat and chop shrimp into bite-sized pieces.

   • 1 lblarge shrimp, peeled and deveined

5. Step 5

   In a large bowl, combine cooked quinoa, black beans, diced red bell peppers, chopped cilantro, and chopped shrimp. Adjust seasoning with salt and pepper to taste.

   • 1 cupquinoa
   • 1 cupcooked black beans, rinsed and drained
   • 1 cupdiced red bell peppers
   • ¼ cupchopped fresh cilantro
   • 1 lblarge shrimp, peeled and deveined
   • 1 tspsalt

6. Step 6

   Spoon the quinoa and shrimp mixture evenly into the roasted bell pepper halves. Return stuffed peppers to the oven and bake for an additional 10 minutes to meld flavors and warm through.

   • 1 cupquinoa
   • 1 lblarge shrimp, peeled and deveined
   • 4 largelarge red bell peppers, halved and seeded

7. Step 7

   Remove stuffed peppers from oven and let rest for 5 minutes before serving. Garnish with additional fresh cilantro if desired.

   • ¼ cupchopped fresh cilantro