Quinoa and Black Bean Stuffed Red Peppers

I made these the other day in an attempt to use more of a variety of grains.  I have been craving pasta way too much this winter.  Quinoa (which is pronounced "KEEN-wah") is awesome!  I could go on and on about all the health benefits, but here is just a few.  It is a complete protein, which provides all the essential amino acids needed by the body. It has lots of fiber, which helps with lowering high blood pressure.  It has iron in it, which helps keep our red blood cells healthy.  And a whole lot of other great minerals and vitamins that helps our body function well and keeps us running smoothly.  But, it is also really yummy to eat if prepared right.  It's very important to rinse quinoa before cooking because it has a coating called saponins that is meant to protect it during cultivation, but leaves a bitter taste on the tongue.  So just rinse it up and swoosh it around in water to get it off.  You can do this in a strainer, but just make sure it has tiny holes so that you don't lose all your quinoa.  I usually just do it in a bowl and use my hands to strain it.  This is great as a leftover too.  Enjoy!

Stuffed Quinoa Peppers

1 medium onion, finely chopped (about 1 cup)

2 Tblsp olive oil

2 celery sticks, finely chopped (1/2 cup)

1 Tblsp ground cumin

2 cloves garlic, minced

10oz package frozen chopped spinach, thawed and squeezed dry

15oz can diced tomatoes, drained, liquid reserved

1 can black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (11/2 cups)

11/2 cups grated pepper Jack cheese, divided

5 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery and cook 5 minutes, or until golden. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

      Stir in black beans, quinoa, carrots, and 2 to 2 1/2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender and plump. Stir in 1 cup grated cheese. Season with salt and pepper to taste.  Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

       Fill each bell pepper half with quinoa mixture until mounded and full, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with more of the remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates and serve.

Serves 6