Quinoa Or Rice Stuffed Peppers Recipe

Name: Quinoa Or Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, finley chopped (1 cup); 2 celery ribs, finley chopped (1/2 cup); 1 tablespoon ground cumin; 2 garlic cloves, minced (2 tsp); 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dy; 2 (15 ounce) cans diced tomatoes, drained, reserve liquid; 1 (15 ounce) can black beans, rinsed and drained; 3/4 cup quinoa or 3/4 cup rice; 3 large carrots, grated (1 1/2 c); 1 1/2 cups grated reduced-fat monterey jack pepper cheese, divided; 4 large red bell peppers, halved lengthwise, ribs removed

Servings: persons

2 tablespoons olive oil
1 medium onion, finley chopped (1 cup)
2 celery ribs, finley chopped (1/2 cup)
1 tablespoon ground cumin
2 garlic cloves, minced (2 tsp)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dy
2 (15 ounce) cans diced tomatoes, drained, reserve liquid
1 (15 ounce) can black beans, rinsed and drained
3/4 cup quinoa or 3/4 cup rice
3 large carrots, grated (1 1/2 c)
1 1/2 cups grated reduced-fat monterey jack pepper cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

1
Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes or until soft. Add Cumin and garlic, and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes or until most of the liqued has evaporated.
2
Stir in black beans, quinoa or rice, carrots, and 2 cups of 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 of cheese. Season with salt and pepper, if desired.
3
Preheat oven to 350. Pour liquid from tomatoes in bottom of baking dish.
4
Fill each bell pepper half with heaping 3/4 c quiona mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes. Transfer stuffed peppers to serving plates, and drizzle each peppers with pan juices before serving.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium onion, finley chopped (1 cup), 2 celery ribs, finley chopped (1/2 cup), 1 tablespoon ground cumin, and more.

Yes, Quinoa Or Rice Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Or Rice Stuffed Peppers

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