Stuffed Peppers

Stuffed Peppers

What You’ll Need:
1 onion, chopped
2 tablespoons butter
2 ribs celery, chopped
1 tablespoon ground cumin
2 cloves garlic, minced
2 handfuls of spinach
2 (15 ounce) cans diced tomatoes, drained, liquid reserved
1 (15 ounce) can black beans, rinsed and drained
3⁄4 cup quinoa
3 carrots, grated
sliced Pepper Jack cheese
4 red bell peppers, halved lengthwise, ribs removed water

What You’ll Do:
Preheat the oven to 350°F. In a skillet sauté first 7 ingredients. Stir in beans, quinoa and 2 cups of water. Bring to a boil then reduce heat to simmer. Cover the mixture. Cook until quinoa is tender. Stuff the peppers with the heated mixture. Place tomato juice in the baking dish.
Bake for 30 minutes. Add sliced cheese on top of the peppers and continue baking until the cheese is melted and begins to brown.