Quino Stuffed Peppers
I found this great recipe on Eat Yourself Skinny. I love stuffed peppers and always make them with turkey burger, rice, and canned tomatoes.
This is a great twist for stuffed peppers. Personally I think these taste better then the ones I normally make.
What you will need:
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 2 ribs celery, chopped
- 1 Tbsp ground cumin
- 2 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 (15 oz) can diced tomatoes, drained, liquid reserved
- 1 (15 oz) can black beans, rinsed, drained
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 cup Trader Joes Pepper Jack cheese
- 4 large red bell peppers, halved lengthwise, ribs removed
- Salt and pepper
Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute.
Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
Stir in black beans, quinoa and 1 1/2 cups water.
Cover and bring to a boil.
Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
Preheat oven to 350 F and pour reserved liquid from tomatoes in the bottom of your baking dish.
Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.
Cover with foil and bake 40 minutes.
Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!
I left out the jalapeno’s and only used half the amount of the Pepper Jack Cheese. When it comes to spicy I’m a wimp.