Stuffed Peppers
Made with Quinoa
Serves: 2 people
Total Time: 2 hrs
Ingredients
1 tbsp. olive oil
½ medium onion, chopped
1 stalk celery, chopped
1 tbsp. cumin
1 clove garlic, crushed
5 oz. spinach, fresh or frozen
15 oz. can of diced tomatoes, drained with liquid set aside
15 oz. can black beans, rinsed and drained
½ cup quinoa
¾ cup carrots, peeled and grated
1 tsp. Serrano or jalapeno peppers, seeded and chopped
1 cup water
½ tsp. pink Himalayan salt
2 large bell peppers, cut in half with ribs and seeds removed
Directions
Heat oil in a saucepan over medium heat.
Add onion and celery, cook until onion is translucent - about 5 minutes.
Add cumin and garlic. Saute for 1 minute.
Stir in spinach and tomatoes, saving the liquid from the tomatoes. Cook for 5 minutes until most liquid has evaporated.
Mix black beans, quinoa, carrots, hot peppers, salt, and water. Cover and bring to a boil.
Preheat oven to 375º F.
Reduce heat to low and simmer for 20 minutes until quinoa is tender.
Pour in the liquid from tomatoes into the bottom of a glass baking dish.
Fill each bell pepper half full with ¾ cup quinoa mix and place in the baking dish, cover with foil, and bake for 1 hour.
Uncover and bake for an additional15 minutes until the tops of the peppers are brown.
Let stand for 5 minutes and serve.