Quinoa Stuffed Peppers

Pin It

This is a great use of quinoa I came across from Vegetarian Times. Even the leftovers heat up wonderfully (call us crazy but we actually think it tastes even better the next day after the flavors mingle for a while.) It does take a little longer to prepare than most meals, so make sure you have the time. Definitely worth it to us!

Adapted from Vegetarian Times

Ingredients

1 medium onion, diced

3-4 cloves garlic, minced

6 oz. fresh baby spinach

3 carrots, grated (1 1/2 cups)

3 or 4 large bell peppers

3/4 cup uncooked quinoa

2 cans (15 oz) diced tomatoes, drained, liquid reserved

1 can black beans, rinsed and drained

1 Tbsp cumin

1 1/2 cups shredded Mexican or pepper jack cheese

Directions

Rinse and cook quinoa according to directions. Meanwhile, prepare veggies.

In a very large skillet, saute onion for 5 minutes over medium heat.

Add cumin and garlic, saute 1 minute.

Stir in spinach, drained tomatoes (pour tomato liquid into bottom of 9x13 baking dish). Cook 5 minutes.

Stir in black beans, cooked quinoa, carrots. Heat for a few minutes.

Stir in 1 cup cheese. Season with salt/pepper.

Preheat oven to 350.

Cut bell peppers in half lengthwise (remove inner ribs with a spoon). Fill each pepper with heaping amount of quinoa mixture, packing it down, and place in baking dish.

Cover with foil and bake 1 hour.

Uncover, sprinkle peppers with cheese. Bake uncovered 15 minutes. Let stand 5 minutes.

Drizzle with pan juices before serving.

{Printer Friendly Version}