Quinoa-Stuffed Peppers
- 1 large sweet onion, chopped
- 3 T coconut oil
- 3 ribs celery, finely chopped
- 1 1/2 T ground cumin
- 3 cloves garlic, minced
- 16 oz. frozen spinach (If possible, thaw overnight)
- 2 C hot water (to thaw the spinach)
- 3 (15 oz.) cans diced tomatoes
- 2 (15 oz.) cans black beans, drained and rinsed
- 1 C quinoa, rinsed
- 4 large carrots, grated (2 1/4 C)
- 8 oz. pepper jack cheese, shredded or sliced
- 6 large red bell peppers, cut in chunks
Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.
Adapted from vegetariantimes.com
Tags: Meatless