Quiona and Veggie Stuffed Peppers

You will need a medium onion 1 cup (chopped very fine), 2-3 stalks/ribs of celery 1/2 cup (chopped very fine), 30 oz can diced tomatoes (drained and save liquid), 10 oz frozen chopped spinach (thaw and squeeze out liquid), 15 oz can black beans (drain and rinse),  2-3 large carrots 1 1/2 cup (grated), 3/4 cup quiona (rinsed well and drain), 1 1/2 cup reduced fat colby jack cheese, 1 tablespoon cumin powder, 2 teaspoons garlic powder, 2 tablespoons olive oil and 4 red peppers (cut in half lengthwise and remove ribs and seeds).

In a large skillet add your 2 tablespoons olive oil, your 1 cup finely chopped onions and 1/2 cup finely chopped celery.  Cook 5-10 minutes on medium or until soft.

Next add your drained tomatoes, spinach, 2 teaspoons garlic powder and 1 tablespoon cumin powder.  Mix well, let simmer for 5 minutes or until most of the liquid has cooked out.

For those of you who have not cooked with quiona, this is what it looks like prior to rinsing.  It can usually be found in the health food section of the store. 

Next add your rinsed black beans, 3/4 cup rinsed quiona, 1  1/2 cups grated carrots and 2 cups water.

Mix very well.  Once it starts to boil, reduce heat to medium low and cover.  Cook for 20 minutes, stirring once half way through.  When the 20 minutes is up add 1 cup reduced fat colby jack cheese, stir well.

While the stuffing is cooking, slice up your peppers.  I did just a layer of the peppers on the bottom of the pan (9 x 13) as the stuffing will cover them all.  Right before you place your stuffing over the peppers pour your reserved liquid from your diced tomatoes in the bottom of the pan.

Once your 20 minutes is up cover your peppers with your stuffing.  Cover with foil and bake at 350 for 1 hour.

After the hour is up, remove the foil and sprinkle the top with your remaining 1/2 cup cheese.  Bake for an additional 15 minutes (uncovered).

Once done baking, let rest 5-10 minutes.  Serve up and ENJOY!!!