Recipe: Quinoa and black bean stuffed peppers

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by Caryn Dugan, STL Veg Girl

KMOV.com

Posted on July 17, 2013 at 1:58 PM

1 TBS olive oil
1 small yellow onion, minced
1 rib of celery, minced
1 TBS ground cumin
1 large clove of garlic, minced
5 oz package of frozen spinach, drained
15 oz can fire roasted diced tomatoes, reserve the liquid
½ can (15 oz) black beans, rinsed and drained
½ C quinoa
1 large carrot, shredded
1 C vegetable broth
3/4 C shredded vegan cheese, divided
2 large red bell peppers, halved and de-seeded

Heat oil in pan over med-high heat and add onion and celery.  Cook until soft and then ad in the garlic and cumin.  Stir in spinach and tomatoes.  Cook about 5 minutes until juice is evaporated. 

Stir in the beans, quinoa, carrot and broth.  Bring to a boil, and reduce to a simmer.  Allow to cook for 20 minutes, covered.  Once quinoa is cooked, stir in ½ of the cheese.

Preheat oven to 350°.  Pour reserved liquid from the tomatoes into an 8X8 baking dish.  Fill each pepper half with the quinoa mixture and place in dish.  Cover with foil and bake for 1/2 hour.  Uncover, sprinkle the rest of the cheese over the peppers and bake for another 15 minutes or until just browned.  Serve immediately.

Serves 4
 

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