Categories: Gluten Free, Vegetarian

Ingredients

• 1 tsp olive oil
• 1/8 c onion chopped
• 1/8 c celery chopped
• 1 tsp ground cumin
• 1 tsp minced garlic
• 2 c spinach
• 1/4 c chopped red tomatoes
• 1/3 c boiled black beans
• 1/8 c uncooked quinoa
• 1/2 c grated carrots
• 1 oz pepper jack cheese
• 1 medium bell pepper, halved lengthwise

Directions

1. Heat oil in saucepan

2. add onion and celery, and cook 5 minutes, or until soft.

3. Add cumin and garlic, and sauté 1 minute. Stir in spinach and tomato, cook 5 minutes Stir in black beans, quinoa, carrot, and ¼ cup water.

4. Cover, and bring to a boil.

5. Reduce heat to medium-low, and simmer 10 minutes, or until quinoa is tender.

6. Stir in half the cheese and season with salt and pepper to taste.

7. Preheat oven to 350°F.

8. Fill each bell pepper half with quinoa mixture, and place on a baking dish.

9. Cover with foil, and bake 1 hour.

10. Uncover, and sprinkle each pepper with remaining cheese.

11. Bake 15 minutes more, or until tops of stuffed peppers are browned.

12. Let stand 5 minutes

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