Stuffed Peppers with Quinoa

Stuffed Peppers with Quinoa

Stuffed Peppers with Quinoa

September 19, 2018
: 6 servings

By:

Ingredients
  • 3 red bell peppers, sliced lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, finely chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1 kosher salt
  • 1/2 teaspoon ground black pepper
  • Crushed red pepper flakes
  • 1 (16 ounce) can diced tomatoes, drained and juice reserved
  • 1 cup chicken broth
  • 3/4 cup quinoa
  • 1/2 carrot, grated
  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 (6 ounce) package fresh spinach, or more to taste
  • 1/2 cup shredded Mexican cheese blend
Directions
  • Step 1 Preheat oven to 375 degrees F.
  • Step 2 Grease a 9×13-inch baking dish and arrange red bell peppers in dish.
  • Step 3 Roast peppers in the preheated oven until tender, about 30 minutes.
  • Step 4 Heat olive oil in a skillet over medium heat.
  • Step 5 Cook and stir onion until softened, 5 to 10 minutes.
  • Step 6 Add garlic, cumin, salt, and black pepper to onion.
  • Step 7 Cook and stir until fragrant, about 1 minute more.
  • Step 8 Mix tomatoes, chicken broth, quinoa, and carrot into onion mixture.
  • Step 9 Cook until quinoa is tender, about 12 minutes.
  • Step 10 Stir black beans and spinach into quinoa mixture, adding reserved tomato juice if mixture is dry.
  • Step 11 Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend.
  • Step 12 Bake in the oven until cheese is melted, about 15 minutes.

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