She has become a sweet friend of mine and I adore everything she makes. Not only that but she takes beautiful pictures of her food and being a visual person this instantly drew me to her blog! She’ll be here once a week sharing with you all and has such an amazing treat for today!!! Don’t forget to check out her blog, it is filled with incredible recipes!
“This vegetarian dish has become such a staple meal in our home as these are super filling, incredibly healthy and crazy delicious! If you have just an hour to spare, whip these up for your family and I guarantee they’ll thank you for it. Even the kiddos will love these, simply substitute the jalapeno for chopped bell peppers! “
Quinoa Stuffed Bell Peppers
Here are your ingredients:
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 degrees 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!