She has become a sweet friend of mine and I adore everything she makes. Not only that but she takes beautiful pictures of her food and being a visual person this instantly drew me to her blog! She'll be here once a week sharing with you all and has such an amazing treat for today!!! Don't forget to check out her blog, it is filled with incredible recipes!******
"This vegetarian dish has become such a staple meal in our home as these are super filling, incredibly healthy and crazy delicious! If you have just an hour to spare, whip these up for your family and I guarantee they’ll thank you for it. Even the kiddos will love these, simply substitute the jalapeno for chopped bell peppers! "
Quinoa Stuffed Bell Peppers
Here are your ingredients:
1 medium onion, chopped
1 Tbsp olive oil
2 ribs celery, chopped
1 Tbsp ground cumin
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15 oz) can diced tomatoes, drained, liquid reserved
1 (15 oz) can black beans, rinsed, drained
3/4 cup quinoa
1 1/2 cups water
1 cup Trader Joes Pepper Jack cheese
4 large red bell peppers, halved lengthwise, ribs removed
Salt and pepper
Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!