Quinoa Stuffed Pepper
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- med onion finely chopped (1cup)
- 2 tblsp
- olive oil
- celery finely chopped
- 1 tblsp
- ground cumin
- 2 tblsp
- minced garlic
- 1 10oz pkg
- frozen chopped spinach thawed and squeezed dry
- 2 15 Oz ca
- diced tomatoes, drained, liquid reserved
- 1 15oz can
- black beans, rinced and drained
- 3/4 cup
- 1 1/2 cup
- carrots (grated)
- 1 1/2 cups
- shredded monterey jack cheese divided
- 4 lg
- bell pepper (any color) cut in half ribs removed
1Heat oil in saucepan over med heat. Add onion, celery and cook for 5 min.
2Add cumin and garlic and sauté 1 min.Stir in Spinach and drained tomatoes, cook until most of the liquid is evaporated.
3Stir in blk beans, quinoa,carrots and 2 c water. Cover, bring to a boil reduce heat and cook for 20 min or until quinoa is tender.
4Stir in one cup of cheese. Season with salt and pepper. Preheat oven to 350.
5Pour liquid from tomatoes in the bottom of baking dish.
6Fill each bell pepper half w/ heaping 3/4c of mixture, place in baking dish cover with foil, bake 1hr, uncover
7Sprinkle each pepper w/1tblsp remaining cheese. Bake another 15 min uncovered until tops are browned.
8Let stand 5 min. Transfer peppers to a serving dish and drizzle each pepper with pan juices before serving.