Ingredients: |
Ingredients: 2 tablespoon olive oil 1 medium onion, finely chopped 2 ribs celery, finely chopped 1 8-oz. pkg. mushrooms, stems removed and saved for another use and caps sliced very thin 1/2 of a poblano pepper, diced 1 tablespoon ground cumin 2 cloves garlic, minced 1 – 15 oz. cans diced tomatoes, drained, liquid reserved 1 – 15 oz. can black beans, rinsed and drained 3/4 cup quinoa 1 1/2 cups grated carrot 1 1/2 cups grated Pepper Jack cheese, divided 4 large red bell peppers, halved lengthwise, ribs removed
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Directions: |
Directions:Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in quinoa, carrots, and 1 3/4 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Add 1 cup of cheese and black beans. Season with salt and pepper, if desired.
Preheat oven to 350°F. 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 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of 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. |