Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2 ribs Celery, finely chopped
  • 18 ounces Mushrooms (stems removed)
  • 1 Poblano Pepper, seeds removed, diced
  • 1 tablespoon Ground Cumin
  • 2 cloves Garlic, minced
  • 1 – 15 oz. cans Fire Roasted Diced Tomatoes, drained, liquid reserved
  • 1 – 15 oz. can Black Beans, rinsed and drained
  • 1 1/2 cups grated Carrot
  • 3/4 cup Quinoa
  • 1 3/4 cup Water (or broth)
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 3 tablespoons finely chopped Fresh Cilantro, divided
  • 4 large Red Bell Peppers, halved lengthwise, ribs removed

Instruction

  • Finely chop the onion and celery. Dice the poblano pepper and mice the garlic.
  • Add the oil to a medium cast iron skillet and heat over medium heat. Then, add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Stir in the ground cumin and minced garlic. Sauté one more minute.
  • Remove the stems from the mushrooms and reserve for another use or discard. Slice the mushroom caps thinly.
  • Stir the mushrooms and drained tomatoes into the onion mixture. Cook the vegetables for 5 minutes, or until most of liquid has evaporated. Remove from heat and set aside.
  • Grate the carrots. In a medium saucepan, add the quinoa, carrots, and the water Stir together. Cover, and bring the quinoa mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes, or until quinoa is tender.
  • After the quinoa has cooked, combine it with the black beans, 1 cup of the cheese, the cooked veggie mixture, and 2 tablespoons of the cilantro. Season to taste with salt and pepper.
  • Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
  • Slice the bell peppers in half lengthwise. Remove and discard the seeds and the ribs (the white part). Then, stuff each bell pepper half with a heaping 3/4 cup of the quinoa and bean mixture.
  • Place the quinoa stuffed peppers in the baking dish with the tomato liquid. Cover the baking dish with foil, transfer to the middle rack of the onion, and bake for 40 minutes.
  • After the 40 minutes, remove the baking dish from the oven. Then, remove and discard the foil.
  • Sprinkle the tops of each stuffed bell pepper with 1 tablespoon of the remaining pepper jack cheese.
  • Place the baking dish back in the oven, this time without the foil, and bake for 15 more minutes, or until tops of quinoa stuffed peppers are browned.
  • Remove the peppers from the oven and let rest for 5 minutes. Transfer stuffed peppers to plates, drizzle each with pan juices before serving, and garnish with the remaining cilantro.