This is a great meal but I maybe only make it when peppers are in season because it does take a bit of time to make. It is so worth it though and the kids are coming around to this dish. They personally like the peppers to be raw, so I put a few on the side that are raw and they have their stuffing on the side and enjoy it that way.
One thing I have done when short on time is to slice the peppers and put them in the oven to cook alone while I prepare the stuffing. Such a colorful stuffing right!?
This gets them softer and when I pull them out to stuff they are already mostly cooked, so just another 20 minutes in the oven with the cheese on top finishes this dish off nicely when in a time crunch. I add tinfoil to the bottom of my pan for easier clean up.
Here is the finished product! Super easy to take for lunches and great cold too! Enjoy!
- 1 medium Onion, finely chopped (1 cup)
- 2 Tbsp Olive Oil
- 2 stalks Celery, finely chopped (½ cup)
- 1 Tbsp Ground Cumin
- 2 cloves Garlic, minced (2 tsp.)
- 1 10 ounce pkg Frozen Chopped Spinach, thawed and squeezed dry
- 2 15 ounces cans Diced Tomatoes, drained, liquid reserved
- 1 15 ounce can Black Beans, rinsed and drained
- ¾ cup Quinoa
- 3 large Carrots, grated (1 ½ cups)
- 1 ½ cups Cheeses, grated, divided
- 4 large Bell Peppers, halved lengthwise, ribs removed
- Heat oil in saucepan over medium heat. Add onion & celery, and cook 5 minutes, or until soft.
- Add cumin & garlic, and saute 1 minute. Stir in spinach & drained tomatoes. Cook 5 minutes,
- or until most of liquid has evaporated.
- Stir in black beans, quinoa, carrots, and 2 cups water. Cover & bring to a boil. Reduce heat to medium-low, & simmer 20 minutes or until quinoa is tender. Stir in 1 cup cheese. Season with
- salt & pepper, if desired.
- Preheat oven to 350 F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil,
- and bake 1 hour. Uncover and sprinkle each pepper with 1 Tbsp. 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.