Stuffed Bell Peppers With Tomato Sauce

Quinoa Pinto Bean-Stuffed Peppers

Quinoa Pinto Bean-Stuffed Peppers

Ingredients

Makes 4 servings

• 2 1/2 cups water
• 1 cup quinoa, well rinsed
• salt
• 4 large red or yellow bell peppers
• 2 tablespoons olive oil
• 1/2 cup minced red onion
• 1 garlic clove, minced
• 1 1/2 cups cooked or 1 can pinto beans, drained, rinsed and mashed
• 3 tablespoons minced fresh cilantro or parsley Freshly ground black pepper

Method

1. In a medium saucepan, bring 2 cups of the water to a boil over high heat
2. Stir in the quinoa, salt the water, reduce the heat to low, cover and simmer for 25 minutes
3. Remove from heat and set aside
4. Preheat the oven to 350°F
5. Lightly oil a 9 x 13-inch baking pan and set aside
6. Slice off the tops of the peppers and remove the seeds and membranes
7. Chop the pepper tops and reserve
8. Cook the peppers in a pot of boiling water until slightly softened, 3 to 4 minutes
9. Drain and set aside, cut side down
10. In a large skillet, heat the oil over medium heat
11. Add the onion and reserved pepper tops
12. Cover and cook until tender, about 5 minutes
13. Stir in the garlic and cook until fragrant, about 30 seconds
14. Add the cooked quinoa, beans, cilantro and salt and black pepper to taste
15. Mix well
16. Fill the peppers with the quinoa mixture, packing well (1/2 to 1 cup of stuffing each, depending on the size of the pepper) and place upright in the prepared baking pan
17. Add the remaining 1/2 cup water to the baking pan, cover tightly with foil and bake until the peppers are tender and the stuffing is hot, about 45 minutes
18. Serve immediately