quinoa filled bell peppers

Serves 8 (half pepper pp)

10896medium

This dish is so amazing, its a great substitute to meat, as it contains those proteins that your body need to function. Its also so delicious.
TIP if a lighter alternative is wished, you can remove the beans and cheese
  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen spinach
  • 2 15-oz. cans diced tomatoes
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa (I used red)
  • 3 large carrots, grated (1½ cups
  • grated parmesan cheese
  • 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 garlic. Stir in spinach and tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

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. Preheat oven to 350°F /175 Celcius

 

4. Fill each bell pepper half with heaping ¾-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 (if desired). Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates and enjoy with a yummy salad.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s