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

Print this Recipe


Leave a Comment