Stuffed Quinoa Peppers

We keep hearing that quinoa is a great grain alternative but I had no idea how versatile it was until I stumbled upon several quinoa recipes. Originally I found this recipe from http://www.thegardengrazer.com/2012/03/quinoa-stuffed-peppers.html but have adapted due to the quantity.

Ingredients

  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 3 oz.. fresh baby spinach
  • 1 carrot finely grated
  • 3 or 4 large bell peppers
  • 1 poblano pepper, diced
  • 1/2 cup uncooked quinoa
  • 1 cup of chicken broth
  • 1 can (15 oz.) diced tomatoes, drained, liquid reserved
  • 1 can black beans, rinsed and drained very well
  • 1 Tbsp. cumin
  • 1/2 cup shredded Mexican or mozzarella cheese
  • Grated parmesan cheese

Directions

Rinse and cook quinoa according to directions but substituting the water with chicken broth for more flavor. Meanwhile, begin preparing your veggies.

In a large skillet, sauté onion for 5 minutes over medium heat then add cumin and garlic, sautéing for another minute.
Stir in spinach, drained tomatoes (pour remaining liquid into bottom of a large baking dish). Cook 5 minutes.
Stir in black beans, poblano pepper, cooked quinoa and carrots. After liquid begins to soak up, stir in cheese. Meanwhile preheat your oven to 350.
20130325-091420.jpg
Prep bell peppers for stuffing by cutting in half lengthwise and removing all seeds and white flesh. Fill each pepper with a heaping amount of stuffing mixture, packing it down, and place in baking dish.
Cover, allowing to bake for 1 hour.

Uncover and sprinkle peppers with grated parmesan cheese to your liking. Bake uncovered for 15 minutes and enjoy! If stuffing appears to be dry, drizzle remaining juices.
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