This is a very flavorful dish. Takes a little bit of time to make but you can make the stuffing part ahead of time so then it is just cutting the peppers and stuffing them at dinner time. If you need some meat to the dish, you can ground up some meat and mix in the stuffing also.
4 large Bell Peppers, halved lengthwise, ribs removed
Instructions
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.
Recipe by Bair Necessity at https://bairnecessity.com/quinoa-stuffed-peppers/