Ingredients
Units
Scale
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 2 ribs celery, chopped
- 1 Tbsp 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, uncooked
- 1 1/2 cups water
- 1 cup Pepper Jack cheese
- 4 large green or red bell peppers, tops cut off and ribs removed
- Salt and pepper
Instructions
- 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 left in the chopped tomatoes has evaporated.
- Stir in black beans, uncooked 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 shredded Pepper Jack cheese and season with salt and pepper, if desired.
- While the quinoa is cooking, preheat oven to 350 degrees F. Pour reserved liquid from tomatoes in the bottom of your baking dish.
- Fill each bell pepper with 3/4 cup quinoa mixture and place in baking dish cut up. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving plate and drizzle pan juices over top. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 40 minutes