Quinoa-Stuffed Peppers
Recipe from Vegetarian Times

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

Quinoa-Stuffed Peppers

by 20  people

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Servings: 8
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  • 1   
    medium onion, finely chopped (1 cup)
  • 2   tablespoons 
    olive oil
  • 2   
    ribs celery, finely chopped (1/2 cup)
  • 1   tablespoon 
    ground cumin
  • 2   
    cloves garlic, minced (2 teaspoon)
  • 1  10  ounce package 
    frozen chopped spinach, thawed and squeezed dry
  • 2  15  ounce cans 
    diced tomatoes, drained, liquid reserved
  • 1  15  ounce can 
    black beans, rinsed and drained
  • 3/4  cup 
  • 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 saute 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 degrees 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 tablespoon 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.
Nutrition information
Per Serving: cal. (kcal) 279, Fat, total (g) 10, chol. (mg) 15, sat. fat (g) 3, carb. (g) 36, fiber (g) 10, sugar (g) 9, pro. (g) 14, sodium (mg) 518, Percent Daily Values are based on a 2,000 calorie diet
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