Monday, August 30, 2010

What's Cookin?: (Meatless Monday) Quinoa Stuffed Peppers

I failed to produce a Meatless Monday post last week. Sorry! I was inundated with leftovers and eating out last week. Maybe I should call it Meatless every other Monday? LOL! In any case, this week I tried a recipe that's great for using up veggie leftovers in the fridge. I raided my odds and ends and ended up adding 1/2 a zucchini and 1/2 a green bell pepper to this recipe. It turned out to be a great dish and serves up a lot of protein in the quinoa and black beans. It is also chocked full of vegetables and tastes delicious! Mmm!!

Quinoa Stuffed Peppers
Adapted from: (Feb 1, 2009 Issue)
Serves 8

1/2 large sweet onion (about 1 cup), finely chopped
2 Tbsp olive oil
2 ribs celery, finely chopped
1 Tbsp. ground cumin
3 cloves garlic, minced
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (28 oz) can diced tomatoes, drained (but reserve juices)
1 (15 oz) can black beans, rinsed and drained
3/4 c. quinoa, rinsed and drained
2 c. water
2 large carrots, grated
(optional) leftover zucchini and bell peppers
1 1/2 c. grated cheddar cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed
salt and pepper

1) Heat oil in a large saucepan (with lid) over medium heat. Add onions and celery (and zucchini and bell peppers if you are using them) and cook for about 5 minutes or until soft. Add cumin and garlic and saute for about 1 minute.

2) Stir in spinach and drained tomatoes. Cook for 5 minutes or until most of the liquid has evaporated.

3) Stir in black beans, quinoa, carrots and 2 cups of water. Cover and bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes, or until quinoa is tender.
4) Stir in 1 cup of cheese and mix well. Salt and pepper and add more cumin if needed.

5) Preheat oven to 350 degrees. Pour the reserved tomato juice liquid into the bottom of a baking dish. Fill each bell pepper half with the quinoa mixture and place in the baking dish. Cover with foil and bake for 1 hour.

6) Uncover and sprinkle each pepper with 1 Tbsp of the remaining cheese. Bake for an additional 15 minutes (uncovered) or until the tops of stuffed peppers are browned. Let stand for 5 minutes. Transfer stuffed peppers to a serving plate and drizzle with pan juices before serving.


mac said...

That looks yummy, I've both with and red quinoa in my cupboard but never really got around to cook it.

Wendy said...

Looks delicious. I love quinoa's nuttiness and texture.

~Holly~ said...

This was a great recipe. I wasn't sure when cooking up because of the tons of veggies in it. LOL...seems way too healthy to taste good. LOL!