Quinoa Stuffed Bell Peppers
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- 1 large
- shallots, chopped fine
- 2 Tbsp
- olive oil
- celery ribs, chopped fine
- 1 Tbsp
- 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
1Heat 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.
2Stir 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.
3Preheat 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!
4Fill 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.
5Bake 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.
6Transfer to serving plates and drizzle with pan juices if you wish.