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Instagram: Quinoa Stuffed Peppers with Melted Pepper-Jack
In preparation for Hurricane Sandy last week, I made these Quinoa Stuffed Peppers with Melted Pepper-Jack, inspired from Vegetarian Times. The storm left us with limited power, so four nights of pre-made dinners that tasted better the longer they melded in the fridge (they also freeze beautifully) was just what the doctor ordered. Popped 'em in the toaster oven for 30 minutes each night and dinner was easy as that!
Quinoa Stuffed Peppers with Melted Pepper-Jack is a wonderful southwestern take on the classic, packed with southwestern spices and black beans, oozing with melted, dairy-free Pepper-Jack cheese (seriously, ya gotta try dairy free cheese- it melts, stretches and combines beautifully as a substitute within well constructed recipes.) Absolutely delicious. And, if you're more in the mood for Italian one night, just swap out the cumin for oregano & basil, throw in cannellini beans instead of black beans and use dairy free mozzarella instead of pepper-jack. Voila! Instant Italian Stuffed Pepper makeover:-)
Please enjoy!
Quinoa Stuffed Peppers with Melted Pepper-Jack
(Serves 8)
Ingredients:
- 1
medium onion, finely chopped - 1
Tbs. olive oil - 2
stalks celery, finely chopped - 1
Tbs. ground cumin - 2
cloves garlic, minced - 1
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry - 2
15-oz. cans diced tomatoes, drained, liquid reserved (I used a jar of Amy's marinara cause I didn't have any diced tomatoes!) - 1
15-oz. can black beans, rinsed and drained (I used a mix of lentils and black beans as it was what I had on hand) - ¾
cup quinoa (I used a mix of quinoa & millet) - 3
large carrots, grated - 1½
cups grated dairy-free pepper Jack cheese, divided - 4
large red bell peppers, halved lengthwise, seeds/ribs removed
Method:
1. Heat oil and 1 Tbsp water in saucepan over medium heat. Add onion and
celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté
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 water.
Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes,
or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper.
3. Preheat oven to 350°F. Pour liquid from tomatoes in
bottom of baking dish.
4. Fill each bell pepper half with heaping ¾-cup quinoa
mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover,
and divide remaining cheese among peppers. Bake 15 minutes more, or
until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer
stuffed peppers to serving plates, and drizzle with pan juices before
serving.
Note** This dish freezes very well. Quinoa provides a serving of protein along with a punch of whole grain goodness.
(Recipe adapted from Vegetarian Times)
Instagram: Roasted Quinoa Stuffed Pepper with Melted Pepper-Jack
Hurricane Sandy Disaster relief… Please donate any amount you can:
You may also enjoy: Italian Affogatos!