Quinoa Stuffed Bell Peppers

recipe and image from here

I made these peppers last week and really enjoyed them. 

Ian loved the inside, and Scott wanted them a bit more spice. 

Top with salsa (as spicy as you need) and sour cream.

Quinoa Stuffed Bell Peppers

1 medium onion, chopped
1 T. olive oil
2 ribs celery, chopped
1 T. 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 c. water
1 c. pepper jack cheese [we just used cheddar]
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!

by Dee, wife of Barbara's son Scott