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Mexican Quinoa Peppers

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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tsp olive oil
  • 1/2 white or yellow onion chopped
  • 1 large carrot diced
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 tsp cumin
  • 3 cloves garlic minced
  • 1 cup quinoa
  • 2 cups chicken or vegetable stock divided
  • 1 can black beans drained and rinsed
  • 2 scallions root ends removed and sliced thinly
  • 3/4 cup spinach roughly chopped
  • 1/3 cup tomatoes diced
  • 1/4 cup cilantro chopped
  • 1/4 cup reduced fat feta cheese crumbled
  • 3 large bell peppers

Method
 

  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, heat oil over medium high heat. When hot, add onion and carrot and saute for 5 minutes. Add oregano, cayenne, cumin and garlic and cook for another minute. Add quinoa and 1 1/2 cups stock to the pot. Turn heat to high and bring to a boil. Reduce heat and cook quinoa according to directions.
  3. Meanwhile, add black beans, scallions, spinach, tomatoes, cilantro and feta to a separate mixing bowl and toss to combine.
  4. When quinoa is finished cooking, add to the vegetable mixture. Most of the liquid should be evaporated at this point. Toss to combine and season with salt and pepper to taste.
  5. Cut your peppers in half and scoop out the seeds and membranes with a spoon. Place them skin side down in a baking dish and fill evenly with the quinoa mixture. Pour the remaining 1/2 cup of stock in the bottom of the baking dish and cover with foil.
  6. Bake for 30 minutes covered. Remove foil and cook for 15 more minutes. Remove from oven and carefully place peppers. Serve with a side of sauteed vegetables and a salad for a filling but light dinner!