Quinoa Stuffed Bell Peppers

Name: Quinoa Stuffed Bell Peppers
Yield: 6
Cuisine: Fusion
Ingredients: sweet bell peppers; quinoa; tomatoes; corn; sweet vidalia onions; red beans; black beans; monterey jack cheese; black olives; basil; garlic; salt; spaghetti sauce; water; parmesan, parmigiano-reggiano cheese, grated

Submitted by ktesch

Colorful, healthy, and delicious!

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

SWEET BELL PEPPERS
(any color, I like to choose at least one of each color!)

CUPS QUINOA

TOMATOES
diced (or 12 ounces can of diced tomatoes)

CUP CORN

SWEET VIDALIA ONIONS

CUP RED BEANS
cooked, or canned

CUP BLACK BEANS
cooked, or canned

CUP MONTEREY JACK CHEESE
cubed *

CAN BLACK OLIVES
canned *

BASIL
leaves *

CLOVES GARLIC
(minced)

TEASPOON SALT

CUP SPAGHETTI SAUCE

CUP WATER

TABLESPOONS PARMESAN CHEESE

Directions

Preheat oven to 375F.

Cook quinoa according to package instructions. (Usually entails placing quinoa with 4C of water in a pot, and bring it to a boil. Then simmer quinoa, until water is absorbed. I used chicken or vegetable broth sometimes for flavor!)

Add all ingredients (except water and spaghetti sauce) in a bowl; mix. Add cubed cheese last.

Add water and sauce together, and pour over the quinoa mix (BUT: save about ½ cup of mixture for the end of the recipe).

Boil each bell pepper for 3 minutes (after de-seeding).

When done boiling, sprinkle each pepper inside with a touch of salt, and turn over to drain.

Stuff each bell pepper with quinoa mix.

Top each bell pepper with some of the leftover water/sauce mixture and top with parmesan cheese (or other cheeses that you have in the fridge are good, too!)

Bake for about 15 minutes.

ENJOY!!!