This would be an easy recipe to add ground beef or turkey to, but the vegetarian version was very ‘Mexican’ yummy and exceptionally filling – 6 stuffed peppers was 2 full meals for us (with a salad…and lots of hot sauce). I found this online at allrecipes, and it’s another easy weeknight meal, especially if you prep some components earlier in the day – enjoy!
Quinoa and Bean Stuffed Peppers
1 c. quinoa, cooked in 2 c. water until tender
1 onion AND 2 cloves of garlic, all finely chopped
2 c. diced vegetables (I used kernel corn and 1 small zucchini – eggplant is also recommended)
1 large tomato, diced (I used halved cherry tomatoes)
1 can (398 mL) tomato sauce AND 1/2 t. cumin
1 can (540 mL/ 19 oz) black beans, drained and rinsed
salt and freshly ground pepper to taste
6 to 8, similar-sized bell peppers, tops cut off and seeded
1 c. + mozzarella or cheddar, grated
diced avocado, chopped cilantro, sour cream, salsa and hot sauce for garnishes
Preheat the oven to 350 and line a casserole (that will hold your peppers upright) with foil. Heat some olive oil in a large skillet and saute the onion and garlic for a few minutes until softened, then add in your chosen diced vegetables and tomato and cook for another few minutes. Stir in the tomato sauce and cumin and simmer for about 10 minutes to bring all of the flavors together.
Add in the cooked quinoa and beans, season to taste with salt and pepper and then carefully fill the prepared peppers with the hot mix, you’ll likely have some filling leftover (it’s great with eggs!). Cover the dish tightly with foil and bake for about 20 minutes, then remove the foil, sprinkle on the cheese and bake, uncovered, for another 5 to 10 minutes until the cheese is bubbling. Serve as you wish and remember that the leftovers (even cold!), are really great!