I love stuffed peppers. Vegetarian. Rice filled. Meaty. Spicy. Mexican. Italian. Just about any way makes me happy. This time I wanted to use some of the grain I love, but seem to have accumulated an excessive amount of in recent weeks – quinoa! Plus, it’s a super healthy food, so I’m eating better while satisfying one of my greatest cravings.
Quinoa Stuffed Bell Peppers
via good life eats
2 tablespoon olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1/2 lb. mushrooms, stems removed and saved for another use and caps sliced very thin
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
15 oz. cans diced tomatoes, drained, liquid reserved
15 oz. can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated Pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
Freshly ground pepper
Preheat the oven to 350°F.
Heat the oil in a saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in the mushrooms and drained tomatoes. Cook about 5 minutes, or until most of the liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until the quinoa is tender. Combine with the black beans and 1 cup of cheese. Season with salt and pepper.
Pour the reserved liquid from the tomatoes in bottom of a baking dish. Fill each bell pepper half with a heaping 3/4-cup of the quinoa mixture, and place in the baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until the tops of the stuffed peppers are browned. Let stand 5 minutes. Transfer the stuffed peppers to serving plates, and drizzle each with pan juices before serving.