1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 cup frozen chopped spinach, thawed and squeezed dry
1 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
1 cup frozen or canned corn
1 cup quinoa - cooked
2 large carrots, grated (1 1/2 cups)
4 packets of laughing cow Queso Fresco & Chipotle cheese
4 to 6 large red bell peppers, halved lengthwise, ribs removed
4 cups grated cheddar cheese
Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Stir in spinach, cumin and garlic, and sauté 1 minute.
In large mixing bowl combine sauted veggies with drained tomatoes, black beans, quinoa, carrots, and corn. Stir in queso cheese. 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 1 hour. Uncover, and sprinkle each pepper with cheddar 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.