Quinoa-Stuffed Peppers Recipe

Name: Quinoa-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, finely chopped (1 cup); 2 Tbs. olive oil; 2 ribs celery, finely chopped (1/2 cup); 1 Tbs. ground cumin; 2 cloves garlic, minced (2 tsp.); 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry; 2 15-oz. cans diced tomatoes, drained, liquid reserved; 1 15-oz. can black beans, rinsed and drained; 3/4 cup quinoa; 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

Servings: persons

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
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

1
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 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2
2. 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.
3
3. Preheat oven to 350u00b0F. Pour liquid from tomatoes in bottom of baking dish.
4
4. 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 Tbs. 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.

834

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: 1 medium onion, finely chopped (1 cup), 2 Tbs. olive oil, 2 ribs celery, finely chopped (1/2 cup), 1 Tbs. ground cumin, and more.

Yes, Quinoa-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-Stuffed Peppers

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