1 10-ounce package frozen spinach, thawed and drained
1 15-ounce can of red kidney beans, rinsed and drained
1 teaspoon of chili powder
1/2 cup grated part-skim mozzarella
Instructions
Preheat oven to 350 degrees. Boil 1 1/3 cups water in a sauce pan; add quinoa. Reduce heat, cover and simmer for 15 minutes. Keep covered. Set aside.
Remove pepper tops, stems and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes and drain.
Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder.
Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.
Originally Submitted
1/19/2011
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You can add this Quinoa-Stuffed Read Bell Pepper recipe to your own private DesktopCookbook.
