My sister and I first saw this recipe on Alison’s blog, Mama’s Weeds.
This recipe is a keeper. Perfect for a light dinner…even better, you can pack the leftovers for lunch the next day! I absolutely loved it. Next time I make this I will use fresh baby spinach instead of frozen chopped spinach. For some reason, frozen spinach tastes funny to me. Also, I had some extra filling…I guess it will depend on the size of your peppers!
Quinoa Stuffed Peppers
1 Tbs olive oil
1 small onion, chopped
1/2 Tbsp ground cumin
1 clove minced garlic
5 oz frozen chopped spinach, thawed and squeezed dry (I used 10 oz)
1 15oz can diced tomatoes, drained, liquid reserved
7 oz canned black beans, rinsed and drained
1/3 + cup quinoa, rinsed
2 medium carrots, grate
1 c vegetable broth
3/4 c pepper jack cheese, grated, divided
2 large red bell peppers, halved lengthwise, ribs and seeds removed
Saute onion in EVOO until soft. Add cumin and garlic, saute about 1 min. Stir in spinach and drained tomatoes. Cook about 5 minutes or until all the liquid has cooked off. Stir in black beans, quinoa, carrots and vegetable broth.
Cover, bring to a boil. Reduce heat to medium-low, simmer 20 minutes or until quinoa is tender. Meanwhile, preheat oven to 350. Pour reserved liquid from tomatoes into bottom of baking dish. When quinoa mixture is done, stir in 1/2 c cheese. Fill each pepper half with a quarter of the quinoa mixture and place in baking dish.
Cover with foil and bake for 1 hour (I baked for 45 minutes because I became impatient). Uncover, sprinkle each pepper with remaining cheese and bake 15 minutes more, until tops are browned. Let stand 5 minutes, drizzle each with pan juices before serving.