Quinoa & Black Bean Stuffed Red Peppers

Technorati Tags: kitchen gadgets,quinoa,vegan,recipes,main dish

These make a delicious and vegan meal for Meatless Mondays, or any day of the week!  They can be made ahead and frozen for an easy meal, and ingredients and quantities can be varied according to taste and availability. 

Quinoa & Black Bean Stuffed Red Peppers

• 2 T. olive oil
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1/3 cup roasted green chilies
• 1 8 oz. pkg. mushrooms, chopped
• 1 T. cumin
• 1 tsp. smoked paprika
• 3 cloves garlic, minced
• 1 15 oz. can fire-roasted diced tomatoes
• 3/4 cup quinoa
• 1 1/4 cups grated carrot
• 1 15 oz. can black beans, drained
• 4-5 red bell peppers, sliced in half, seeds and pith removed
• 1-2 avocados

1.  Sauté onions, celery and green chilies in olive oil over medium heat for 5 minutes or until soft. Add mushrooms, cumin, smoked paprika, garlic and diced tomatoes.  Cook for 5-10 minutes.

2.  Stir in carrots, carrots and 1 3/4 cups water.  Cover and simmer for 20 minutes or until quinoa is plump and water is absorbed.  Add black beans and taste for seasonings.

3.  Load peppers with the stuffing mixture with a cookie scooper.  At this point, you can either freeze for later use or place in a baking dish.  To bake (if frozen, thaw first), cover with foil and bake for 45 minutes.  Remove foil and bake another 10 minutes to crisp up the top. 

4.  Top with sliced avocado to serve.  Serves 4.