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
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