Quinoa Stuffed Bell Peppers

Name: Quinoa Stuffed Bell Peppers
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8
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

By Jo Zimny
@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!

Rating:

★★★★★ 2 votes5

Comments:

6 Comments

Serves:

Prep:

40 Min

Cook:

2 Hr

Ingredients

Add to Grocery List

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

How to Make Quinoa Stuffed Bell Peppers

Step-by-Step

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.
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.
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!
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.
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.
Transfer to serving plates and drizzle with pan juices if you wish.
Enjoy!