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[edit] Ingredients
1 |
medium onion, finely chopped (1 cup) |
2 |
Tbs. olive oil |
2 |
|
1 |
Tbs. ground cumin |
2 |
|
10 |
ounces pkg. frozen chopped spinach, thawed and squeezed dry |
15 |
|
15 |
ounces can black beans, rinsed and drained |
¾ |
cup quinoa |
3 |
large carrots, grated (11/2 cups) |
5 ½ |
cups grated reduced-fat pepper Jack cheese, divided |
4 |
large red bell peppers, halved lengthwise, ribs removed |
[edit] Preparation
Step 1 |
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. |
Step 2 |
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired. |
Step 3 |
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. |
Step 4 |
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. |
[edit] About Quinoa-Stuffed Peppers
From the February 2009 issue of "Vegetarian Times."
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