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Quinoa-Stuffed Peppers Recipe

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This recipe for Quinoa-Stuffed Peppers, by , is from Jan Grzedzicki's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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