Categories: Main

Ingredients

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons olive oil
• 2 ribs celery, finely chopped (1/2 cup)
• 1 tablespoon ground cumin
• 2 cloves garlic, minced
• 1-10 ounce package frozen chopped spinach, thawed and squeezed dry
• 2-15 ounce cans diced tomatoes, drained liquid reserved
• 1-15 ounce can black beans, rinsed and drained
• 3/4 cup quinoa
• 3 large carrots, grated
• 1 1/2 cups grated reduced-fat pepper jack cheese, divided
• 4 large red bell peppers, halved lengthwise, ribs removed

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups of water. Cover and bring to a boil. Reduce heat to medium low, and simmer for 20 minutes, or until quinoa is tender. Stir in cheese. Season with salt and pepper.

3. eat oven to 350. Pour liquid from tomatoes in bottom of backing dish.

4. Fill each bell pepper half with heaping 3/4 cup quinoa mixture, and place in baking dish.

5. Cover with foil, and bake 1 hour.

6. Uncover, and sprinkle each pepper with 1 tablespoon remaining cheese.

7. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.

8. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

9. Per 1/2 stuffed pepper: 279 calories, 14 g protein, 10 g fat, 3 g saturated fat, 36 g carbohydrates, 15 mg cholesterol, 518 mg sodium, 10 g fiber, 9 g sugar

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