Thursday, October 7, 2010

Stuffed Bell Peppers

serves 6-8

2 Tbsp Olive oil
1 onion chopped
2 cloves of garlic chopped
2 ribs of celery chopped
1 Tbsp cumin
1 tsp coriander
10 oz frozen spinach, thawed and squeezed dry
2 (15 oz) cans of diced tomatoes (save the liquid)
1 can of black beans
3/4 cup quinoa
2 cups water
3 carrots
4 large red bell peppers
optional- shredded pepper jack cheese)

1. Heat oil in saucepan.  Add onion, garlic, celery and cook for 5 minutes.  Add cumin, coriander, spinach, and drained tomatoes.  Cook for about 5 minutes or until most of the liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and water.  Cover and bring to a boil.  Simmer on low for 20 minutes, or until quinoa is tender. season with s/p.

3. Preheat oven to 350.  Pour reserved tomato juice in bottom of a 9x13 baking dish.

4. Fill each half of a bell pepper with quinoa mixture and place in the dish with tomato sauce.  Cover dish with foil and bake for 1 hour.  Uncover, and sprinkle a little cheese, if desired.  Bake 15 more minutes, uncovered, or until golden brown.

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