Quinoa Stuffed Bell Peppers!!

Very filling stuffed bell peppers with quinoa.

Ingredients

• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1 (14.5 ounce) can low-sodium vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 1/2 cups grated Pepper Jack cheese, divided
• Salt and pepper to taste
• 4 large red bell peppers, halved lengthwise, ribs removed
• 2 tablespoon olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 ribs celery, finely chopped (about 1/2 cup)
• 1/2 of a poblano pepper, diced
• 1 tablespoon ground cumin
• 2 teaspoons garlic, minced
• 1 8-oz. package mushrooms, stems removed, caps sliced very thin
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved

Directions

1. Heat oil in a large saucepan over medium heat. Add onion, celery and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans, corn and 1 cup cheese. Season to taste with salt and pepper.
3. Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish.
   Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

 Enjoy and share the recipe!

Click below for additional recipes!!
Metabolic Cooking - Fat Loss Cookbook!