Quinoa Stuffed Bell Peppers
Ingredients
-
1
medium
onion, chopped
-
1
Tbsp
olive oil
-
2
ribs
celery, chopped
-
1
Tbsp
ground cumin
-
2
cloves
garlic, minced
-
1
jalapeno
seeded and chopped
-
1
15 oz can
diced tomatoes, drained
-
1
15 oz can
black beans, rinsed and drained
-
¾
cup
quinoa
-
1½
cups
water
-
1
cup
Trader Joe's Pepper Jack cheese
-
4
large
red bell peppers, halved lengthwise
-
to taste
salt and pepper
Instructions
- Heat olive oil in a saucepan over medium heat.
- Sauté onion, celery, and jalapeno for about 5 minutes until soft, then add cumin and garlic and cook for an additional minute.
- Stir in the drained tomatoes (reserving the liquid) and cook for 5 minutes until most of the liquid has evaporated.
- Add black beans, quinoa, and 1½ cups of water, cover, and bring to a boil.
- Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.
- Stir in 1 cup of cheese and season with salt and pepper if desired.
- Preheat oven to 350°F and pour the reserved liquid from the tomatoes into the bottom of a baking dish.
- Fill each halved bell pepper with ¾ cup of the quinoa mixture and place in the baking dish.
- Cover with foil and bake for 40 minutes.
- Transfer stuffed bell peppers onto a serving dish and drizzle pan juices over the top.
Nutrition Facts (estimated)
Servings
8
Calories
214
Total fat
7.8g
Total carbohydrates
27.2g
Total protein
13.7g
Sodium
0mg
Cholesterol
0mg
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