Quinoa or Rice Stuffed Peppers |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 4 |
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This is a very heart friendly recipe and has no meat in it at all. Has tons of flavor and very filling. This dish freezes well for futire meals. Quinoa provides whole-grain goodness and a serving of protein. If you don't have quinoa you can use minute rice instead. Ingredients:
2 tablespoons olive oil |
1 medium onion, finley chopped (1 cup) |
2 celery ribs, finley chopped (1/2 cup) |
1 tablespoon ground cumin |
2 garlic cloves, minced (2 tsp) |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dy |
2 (15 ounce) cans diced tomatoes, drained, reserve liquid |
1 (15 ounce) can black beans, rinsed and drained |
3/4 cup quinoa or 3/4 cup rice |
3 large carrots, grated (1 1/2 c) |
1 1/2 cups grated reduced-fat monterey jack pepper cheese, divided |
4 large red bell peppers, halved lengthwise, ribs removed |
Directions:
1. Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes or until soft. Add Cumin and garlic, and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes or until most of the liqued has evaporated.
2. Stir in black beans, quinoa or rice, carrots, and 2 cups of 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 of cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4 c quiona 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. Transfer stuffed peppers to serving plates, and drizzle each peppers with pan juices before serving.
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