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Quinoa-Stuffed Peppers
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Brief Description
Quinoa adds whole-grain goodness to this dish as well as a serving of protein; freeze this dish for future meals, as well.
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Main Ingredient
peppers
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Category: Vegetarian
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Cuisine: Southwestern
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Prep Time: 30 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
http://www.vegetariantimes.com/recipe/quinoa-stuffed-peppers-2/
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Tags:
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Notes:
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 1 - medium onion, finely chopped (1 cup)
- 2 tablespoons - olive oil
- 2 ribs - celery, finely chopped (1/2 cup)
- 1 tablespoons - ground cumin
- 2 cloves - garlic, minced (2 tsp.)
- 1 packages - 10-oz. frozen chopped spinach, thawed and squeezed dry
- 2 cans - 15-oz. diced tomatoes, drained, liquid reserved
- 1 cans - 15-oz. black beans, rinsed and drained
- 3/4 cups - quinoa
- 3 - large carrots, grated (1-1/2 cups)
- 1 1/2 cups - grated reduced-fat pepper Jack cheese, divided
- 4 - large red bell peppers, halved lengthwise, ribs removed
Directions:
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping ¾-cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
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