Tex-Mex Quinoa Stuffed Peppers

We've got another easy one for you. Stuffed peppers are a hearty comfort food, and this version is pretty darn healthy and low in calories.  It seems like it has a lot of ingredients, but it will go together quickly. It is another one that can easily be adapted to use up items in the fridge.

If nothing else, try making your own stuffed pepper recipe with quinoa next time (And, since quinoa is high in protein, feel free to leave out the ground beef that is also likely in your own recipe).

Enjoy!

Tex-Mex Quinoa Stuffed Peppers

Adapted from Vegetarian Times (February 1, 2009)

2 large red bell peppers, halved

½ cup quinoa
1 c water
1 can black beans, rinsed and drained
1 can diced tomatoes, drained, but reserve liquid
½ cup corn
½ medium sweet onion, finely chopped
2 cloves garlic, minced
2 cups packed spinach, chopped
½ cup grated reduced fat pepper-jack cheese
1T cumin
Olive oil
Sea salt
Pepper

Heat oil in sauce pan over medium heat, adding onion and garlic; sauté until soft. Add cumin, drained tomatoes and spinach. Cook until spinach in wilted and liquid has evaporated. Add quinoa, water, black beans and corn. Bring to a boil then reduce to a simmer, until quinoa is tender – about 20 minutes. Season with sea salt and pepper, to taste.

Preheat oven to 350. Fill each pepper half with ¼ of the mixture and place in a baking dish. Pour liquid from tomatoes into the bottom of the pan. Cover with foil, poking a few holes in the foil, and bake for an hour. Remove from the oven and sprinkle with the cheese. Return the dish, uncovered, to the oven for 15 minutes. Let stand 5 minutes before serving.

Serves 4.