Black Bean, Mushroom & Quinoa Stuffed Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was DELICIOUS!!! From Vegan with a Vengeance. Maple syrup adds the perfect touch Ingredients:
1 tablespoon olive oil |
1 medium onion, finely chopped |
3 garlic cloves, minced |
2 cups mushrooms, finely chopped |
1 tablespoon chili powder |
1 teaspoon salt |
1 (15 ounce) can tomato sauce |
1/4 cup water |
1/2 cup quinoa |
4 large red bell peppers |
1 (15 ounce) can black beans, drained and rinsed |
1 teaspoon pure maple syrup |
cilantro, chopped, for garnish |
Directions:
1. In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
2. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
3. Stir in the chili powder and salt.
4. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
5. Meanwhile, preheat the oven to 350º F.
6. To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
7. Boil the peppers for 5 minutes, and then drain them.
8. When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
9. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
10. Remove from oven; garnish with cilantro, and serve.
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