Stuffed Peppers

Kathan: Mariah

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.)
  • 1/2 cup of fresh arugula or kale
  • 1 15-oz. can of tomato sauce
  • 1 15-oz. can black beans
  • 3/4 cup quinoa
  • 3 large carrots, diced
  • Roughly 1.5 cups of shredded cheese, I used a combination of sharp cheddar and ghost pepper cheese or pepper jack
  • 4 large red bell peppers, halved lengthwise, ribs removed

Recipe

1

Heat Oil to Medium

Add onion and celery and cook for 5 minutes until soft.

Add cumin and garlic

2

Saute 1 minute

3

Stir in tomatoes and kale

Cook 10 minutes until most of the liquid has evaporated

4

Stir in

Black beans, quinoa, carrots and 1 cup water.

5

Cover, and bring to a boil
Reduce heat to medium-low, and simmer 20–30 minutes, or until quinoa is tender and sprouted. Stir in 1 cup cheese. Season with salt and pepper.

6

Preheat Oven

to 350°F.

Fill each bell pepper half with heaping approx. 3/4-cup quinoa mixture, and place in baking dish. Bake 1 hour. Take out and sprinkle each pepper with remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates. Enjoy!

Mariah