Quinoa Stuffed Peppers

Serves 8

• 1 medium onion, finely chopped
• 2 Tbs. olive oil
• 2 ribs celery, finely chopped
• 1 Tbs. ground cumin
• 2 cloves garlic, minced
• 10 oz spinach (frozen or fresh)
• 2 15oz cans diced tomatoes, drained but reserve the liquid
• 1 15oz can black beans, rinsed and drained
• ¾ cup quinoa (uncooked)
• 3 large carrots, grated
• 1 ½ cups grated reduced-fat pepper jack cheese, divided
• 4 large red bell peppers, halved lengthwise, ribs removed

Directions

In a saucepan, add onion and celery, cooking ~5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes until liquid has evaporated.

Stir in the black beans, quinoa, carrots and 2 cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until quinoa is tender. Season with salt and pepper, if desired.

Preheat oven to 350F. Pour liquid from tomatoes in bottom of baking dish.

Stuff each bell pepper half with heaping ¾ cup quinoa mixture and place in baking dish. Cover with foil and bake for 1 hour. Uncover, and sprinkle each with cheese. Bake 15 minutes more or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates.

From the Vegetarian Times

Submitted by Linda Bohannon