Quinoa Stuffed Bell Peppers

Here is another great one, especially if you want something healthy but filling. I adjusted the recipe quite a bit since I didn't have all the ingredients, so I listed the original recipe below and added my own side notes for what I did differently. I would believe the other version would have more kick. However, I have discovered after looking at and making stuffed peppers, there are many variations you can try, so have fun with it! This is also the first time I have tried quinoa. It seems like I will be cooking with it more often :) Please leave a comment if you have any questions!! This recipe is from http://www.eat-yourself-skinny.com/2012/07/quinoa-stuffed-bell-peppers.html

Quinoa Stuffed Bell Peppers

1 medium onion, chopped

1 Tbsp olive oil

2 ribs celery, chopped

1 Tbsp ground cumin

2 cloves garlic, minced

1 jalapeno, seeded and chopped (Instead to add more kick, I sprinkled on chili powder.)

1 (15 oz) can diced tomatoes, drained, liquid reserved

1 (15 oz) can black beans, rinsed, drained

3/4 cup quinoa

1 1/2 cups water

1 cup Trader Joes Pepper Jack cheese

4 large red bell peppers, halved lengthwise, ribs removed

Salt and pepper

(I also added half of a lime's juice).

I didn't use any celery, jalapeno, or diced tomatoes, and I also used Monteray Jack cheese instead of Trader Joes Pepper Jack. Again, you can add,change, or take out ingredients. I still cooked it the same though, minus I forgot to put the cumin in until before it simmered, which I then added in.

Heat oil in saucepan over medium heat.  Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin, (chili powder if desired), and garlic and cook for an additional minute.  Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.

Stir in black beans, quinoa and 1 1/2 cups water.  Cover and bring to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender.  Stir in 1 cup of cheese and season with lime juice, salt and pepper, if desired.

Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.

Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish.  Cover with foil and bake 40 minutes.  Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top.  Enjoy!