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HALLOWEENANGEL's Photo HALLOWEENANGEL Posts: 39
9/24/12 2:11 A

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thanks for sharing this! I just bought peppers last night and was thinking of stuffing them but wanted to try something new-- this is it! Can't wait to try it.

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JEANNIE0312's Photo JEANNIE0312 Posts: 2,093
9/24/12 1:25 A

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I just made this tonight for the first time & it was fabulous!!
The recipe makes 8 servings & you can freeze them!!
I got it from Vegetarian Times & tweaked it to make it vegan
Quinoa stuffed bellpeppers

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ 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
¾ cup quinoa
3 large carrots, grated (1 ½ cups)
1 ½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
1. 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.

2. 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.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. 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.
Jeannie

Edited by: JEANNIE0312 at: 9/24/2012 (01:33)
HEY YA'LL !!!!


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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/23/12 11:22 P

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That sounds wonderful. It sounds a lot like my lentil soup but I also add Swiss chard, I love greens and lentils together. Yum. Thanks for the recipe!

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HALLOWEENANGEL's Photo HALLOWEENANGEL Posts: 39
9/23/12 6:32 P

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Hi Everyone! Feel free to share your favorite recipes for fall here!

Mine isn't really fall-y, its just one I love especially in the fall/winter!

Simple Lentil Soup
1 onion chopped small
2 carrots cut into rounds
1 stalk of celery cut
4 cups of veg broth
1 cup of lentils
1 tbs lemon juice
2 bay leaves
1/4 tsp thyme
1/4 tsp pepper
salt to taste

Usually people use oil to sautee the onion before adding other ingredients-- but I cut that out. I put a little bit of the broth in the pot and I sautee the onion in that.

So..

Step 1
cut all the veggies.

Step 2
put a little broth in the pot, sautee the onion for 2-3 minutes

Step 3
add everything else (EXCEPT the lemon juice)

Step 4
cook on medium with a lid for 45 minutes, stirring once or twice inbetween

Step 5
remove the bay leaves

Step 6
Add the lemon juice, stir, and serve!


Simple and easy for anytime of year... but in the fall when its chilly outside its even better!

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