Quinoa Stuffed Peppers
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
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.
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.
Preheat oven to 350°F.
Pour liquid from tomatoes in bottom of baking dish.
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.