|Author:||Inspired by Vegetarian Times|
|1||medium onion, finely chopped (1 cup)|
|2 tbsp.||olive oil|
|2||ribs celery, finely chopped (1/2 cup)|
|1 tbsp.||ground cumin|
|2 cloves||garlic, minced (2 tsp)|
|10 oz.||pkg. frozen chopped spinach, thawed and squeezed dry|
|30 oz.||cans diced tomatoes, drained, liquid reserved|
|15 oz.||can black beans, rinsed and drained|
|3||large carrots, grated (11/2 cups)|
|1 1/2 cups||grated reduced-fat pepper Jack cheese, divided|
|4||large red bell peppers, halved lengthwise, ribs removed|
- Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
- 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.
- Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 36g||12%|
|Dietary Fiber 10g||40%|
|Total Sugars 9g|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.