Quinoa and Bean Stuffed Peppers
I didn’t always like vegetables. I was completely crazy, I know. My Mom would make stuffed peppers and I always turned my nose up at them. I didn’t care for them. I tried them again when I started to become more open to things that were healthy for me and they weren’t half bad! I thought I could do it better though so I attempted to top my mom. Sorry mom! Instead of using ground beef, white rice and that chili stuff she puts in there I filled them with quinoa, beans, Colby jack cheese, tomatoes and carrots! You know, I’m not all that into meat so I wanted to make this vegetarian.
The vegetarian version trumps my Mom’s meat filled peppers. Sorry Mom, you know I love your cooking! Another difference is that I used sweet warm colored peppers and she opts for the green variety. Let me clarify, there is nothing wrong with my Mom’s version, this is just damn good. I bet she will even agree as she wanted seconds! I brought these babies in as my lunch one day and shared with my coworker, Judy. She seemed to really enjoy them so I sent her home with two and her daughter had to let me know how great they were.
If you read my posts regularly you will know that I’m taking a summer photography class and recently I learned how to omit things from images. I already kind of knew this trick but I could never get it right. With a few adjustments I was able to get rid of a piece of a white napkin that was peeking out underneath the red in the very first picture on this post. I feel like I’ve cheated but it was really nagging at me. I still want to try to not have to edit things like that. I like to keep my pictures as close to the originals as possible. I hope you don’t hate me now for getting rid of that napkin. It was teasing me, I’m sure you understand.
2 large red bell peppers
2 large orange bell peppers
2 large yellow bell peppers
2 Tbs. olive oil
1 medium onion, finely chopped
3 large carrots, chopped
1 Tbs. ground cumin
2 cloves garlic, minced
1 large tomato, diced
1 15-oz. can black beans, rinsed and drained
1 15-oz. can red beans, rinsed and drained
1 cup quinoa
2 cups water
1 ½ cups grated reduced-fat Colby jack cheese, divided
1/2 cup vegetable stock
Cut lengthwise and remove the insides of your red, orange and yellow bell peppers. Set aside.
In a medium sized saucepan, heat the olive oil on medium-low heat and add the onions. Cook until almost translucent (about 3 minutes) and add the chopped carrots. Add the cumin and garlic and cook for another minute. Add your chopped tomato and cook for another 5 minutes.
Stir in the beans, quinoa and water. Cover and bring to a boil. Reduce heat to low and let the mixture simmer for about 20 minutes. Add 1 cup of the Colby jack cheese and stir.
Preheat your oven to 350°F. Fill each half of the peppers with the quinoa and black bean mixture. Pour the vegetable stock on the bottom of the baking dish. Place the filled peppers in a baking dish. Cover (with lid or foil) and bake for 45 minutes to an hour. Remove from oven and top with the remaining cheese. Bake for another 10 minutes or until cheese begins to melt and brown.
Adapted from: vegetarian times