Ingredients
1-2 Tbs. olive oil
1 medium onion, minced
2 ribs celery, diced (1 c.)
1 Tbs. ground cumin
2 cloves garlic minced
12-16 oz. fresh baby spinach
2 15 oz. cans diced tomatoes, drained, liquid reserved
1 15 oz. can black beans, rinsed and drained
3/4 c. quinoa
3 large carrots, diced
1 1/2 c. grated cheese of choice (Manchego, pepper jack, etc.)
4 large bell peppers(red, orange, yellow make this a colorful dish)
Preparation
Heat oil and saute onions, celery, and carrots; cook 5 min. Add cumin and garlic; saute 1 minute. Stir in spinach and drained tomatoes. Cook until spinach is wilted.
Stir in beans, quinoa, and 1-1 1/4 c.water. Cover, bring to boil, reduce heat and cook until quinoa is tender, about 15 minutes. Stir in 1 cup cheese.
Preheat oven to 350 degrees. Fill peppers with mixture, cover with tin foil, and bake until peppers are tender about 45 minutes. Top with 1 T. cheese. Return to oven uncovered until cheese melts and tops are browned about 10 minutes. Serve with pan juices.
