Categories: Main
Ingredients
- 1 medium onion, finely chopped (1 cup)
- 2 tablespoons olive oil
- 2 ribs celery, finely chopped (1/2 cup)
- 1 tablespoon ground cumin
- 2 cloves garlic, minced
- 1-10 ounce package frozen chopped spinach, thawed and squeezed dry
- 2-15 ounce cans diced tomatoes, drained liquid reserved
- 1-15 ounce can black beans, rinsed and drained
- 3/4 cup quinoa
- 3 large carrots, grated
- 1 1/2 cups grated reduced-fat pepper jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
Directions
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Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
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Stir in black beans, quinoa, carrots, and 2 cups of water. Cover and bring to a boil. Reduce heat to medium low, and simmer for 20 minutes, or until quinoa is tender. Stir in cheese. Season with salt and pepper.
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eat oven to 350. Pour liquid from tomatoes in bottom of backing dish.
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Fill each bell pepper half with heaping 3/4 cup quinoa mixture, and place in baking dish.
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Cover with foil, and bake 1 hour.
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Uncover, and sprinkle each pepper with 1 tablespoon remaining cheese.
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Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.
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Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
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Per 1/2 stuffed pepper: 279 calories, 14 g protein, 10 g fat, 3 g saturated fat, 36 g carbohydrates, 15 mg cholesterol, 518 mg sodium, 10 g fiber, 9 g sugar