Monday, June 13, 2011
Quinoa Stuffed Red Peppers
2 Tablespoons olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon ground cumin
2 cloves garlic, finely chopped
1-10 ounce package frozen chopped spinach, thawed and squeezed dry
2-15 ounce cans, fire roasted and diced organic tomatoes with green chilies, drained and liquid reserved
1-15ounce can organic black beans, rinsed and drained
3/4 cup Quinoa, rinsed
3 large carrots, grated
1 cup frozen corn
2 cups of water
1 1/2 cup pepper jack cheese, grated-divided
salt and pepper, to taste
4 large red peppers, halved and seeded
Heat oil in a large pan over medium heat. Add onion and celery and cook until soft (about 5 minutes). Add cumin and garlic and saute for a minute. Stir in spinach and tomatoes, cook 5 minutes or until most of liquid evaporates. Stir in black beans, quinoa, carrots, corn, and water. Cover and bring to a boil, reduce heat to medium-low and simmer 20 minutes until Quinoa is tender. Stir in 1 cup of cheese and salt and pepper.
Preheat oven to 350F
Pour liquid from tomatoes into bottom of baking dish. Fill peppers with mixture and place in baking dish.
Cover with foil and bake 35 minutes, or until peppers are tender. Uncover and sprinkle each pepper with remaining cheese.
Let stand 5 minutes. Put peppers on plate and drizzle with pan juices.
Note: you can leave out cheese for a vegan entree