Quinoa Stuffed Bell Peppers

Jo Zimny

By
@EmilyJo

We eat a lot of Quinoa at our house. The problem is to find different things to do with it. This is a perfect way to serve it along with your veggies. I made this Vegan but you can use whatever you want in this, be creative!


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Rating:

Comments:

Serves:

8

Prep:

40 Min

Cook:

2 Hr

Ingredients

1 large
shallots, chopped fine
2 Tbsp
olive oil
2
celery ribs, chopped fine
1 Tbsp
cumin
3 large
cloves garlic minced
1-10 oz. pkg
frozen spinach, thawed and squeezed dry
2-15 oz. can(s)
tomatoes, diced, drained and liquid saved
1-15 oz. can(s)
black beans, rinsed and drained
3/4 c
quinoa, uncooked (cleaned)
3 large
carrots, grated (1 1/2 cups)
1 1/2 c
jack cheese, grated, divided
4 large
bell peppers, cut in half, seeds and ribs removed

Directions Step-By-Step

1
Heat the oil in a large saute pan over medium heat.
Add the shallot and celery and cook for 5 minutes or until soft. Add the cumin and garlic and saute one more minute. Stir in the spinach and drained tomatoes. Cook for 5 minutes or until most of the liquid has been evaporated.
2
Stir in the beans, quinoa, carrots and 2 cups low sodium vegetable broth. Simmer for about 20 minutes, or until the quinoa is tender. Stir in one cup of cheese. Season with salt and pepper if you wish.
3
Preheat the oven to 350'F. Pour the liquid you saved from the tomatoes into the bottom of the baking dish. Don't get it in the stuffed peppers!
4
Fill each pepper half with about 3/4 cup of your quinoa mixture. Place in the baking dish. Once done cover with foil and bake for 1 hours. Uncover and sprinkle with the remaining cheese.
5
Bake for an additional 15 minutes more, or until the tops of the peppers are brown and the cheese is melted. Let stand for 5 minutes.
6
Transfer to serving plates and drizzle with pan juices if you wish.
7
Enjoy!

About this Recipe

Course/Dish: Vegetables