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.