This was ok but not a make-again. It just wasn't special. We enjoyed the mixture of things in the filling, and the pepper-jack cheese was yummy. Just not worthy of being added into the rotation.
Things used up in the Moving Challenge: 1 of our boxes of quinoa (we have way too much quinoa!), frozen spinach, carrots, celery
Vegetarian Times, February 2009
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
2 Tbsp olive oil
1 medium onion, finely chopped (1 cup)
2 ribs celery, finely chopped (1/2 cup)
1 Tbsp ground cumin
2 cloves garlic, minced (2 tsp)
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
2 15oz cans diced tomatoes, drained, liquid reserved
1 15oz can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs discarded
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350. Pour 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 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.
Yield: 8 servings