For dinner 2 nights ago I decided to try and make stuffed peppers, vegetarian style :) It came out very well. The pepper was stuffed with quinoa that I cooked with grated carrots, onions, spinach, diced tomatoes and black beans. I left out the celery because none of us likes it, but I think for the next time I will try and add a little bit just to see if how we like it. Seasoned with salt, pepper and cumin. Then added some monterey jack cheese. My son had the idea of adding the black olives, great idea! It added to the flavor beautifully. From beginning to end it took me about an hour to prepare. My son doesn't like peppers so he ate one bite and then took out the stuffing and left the pepper. This is a dish that I will be making again. :)

here is the entire recipe from Vegetarian Times

Quinoa-Stuffed Peppers

Vegetarian Times Issue: February 1, 2009   p.66

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This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.

DIRECTIONS

1. Heat oil 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, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. 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 drizzle each with pan juices before serving. 

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ingredient list

Serves 8

• 1 medium onion, finely chopped (1 cup)
• 2 Tbs. olive oil
• 2 ribs celery, finely chopped (1/2 cup)
• 1 Tbs. ground cumin
• 2 cloves garlic, minced (2 tsp.)
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 2 15-oz. cans diced tomatoes, drained, liquid reserved
• 1 15-oz. can black beans, rinsed and drained
• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1 1/2 cups grated reduced-fat pepper Jack cheese, divided
• 4 large red bell peppers, halved lengthwise, ribs removed

Nutritional Information

Per 1/2 stuffed pepper:

Calories	279
Protein	14g
Total Fat	10g
Saturated Fat	3g
Carbs	36g
Cholesterol	15mg
Sodium	518mg
Fiber	10g
Sugar	9g