Roasted Peppers stuffed with Quinoa and Pink Pinto Beans

A vegetarian meal for the whole family. Filling, easy, and packed with nutrients. For a twist on your regular flavors, this recipe simmers quinoa in water and orange juice to give it a citrus hit. We find this one so filling and easy to put together making it a great staple recipe to add to your arsenal. There’s so much protein in these packed peppers that you’ll have energy for hours!

Ingredients

• 1/4 cup plus 1 tablespoon extra-virgin olive oil

• 2 cups quinoa, rinsed and drained

• 2 cups water

• Kosher salt

• 4 large bell peppers

• 2 medium onions finely diced

• 4 cloves of minced garlic

• 1 cup of shredded cheese - we used a mixture of white and yellow cheddar

• 1 can of beans - whatever kind you have on hand

Instructions

1. Rinse the quinoa in a strainer and allow to soak for five minutes. In a medium saucepan, heat the 1 tablespoon of olive oil. Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes. Add the water and a generous pinch of salt and bring to a boil. Cover and cook over low heat until the liquid is absorbed, about 15 minutes. Fluff the quinoa with a fork and spread on a baking sheet to cool.

2. Prepare the peppers by cutting off the tops and removing all seeds and membranes. Place in a square baking dish.

3. Sauté the onions and garlic in a shallow pan and when soft and translucent add

4. Add the can of beans (rinse thoroughly) and smash with a fork. Add ½ cup of water and cook until soft.

5. Preheat oven to 350 degrees.

6. When the bean mixture is cooked add the quinoa and stir.

7. To assemble - fill the cavity of the peppers half way - add a sprinkling of cheese and then fill to the top adding for cheese on the top.

8. Cook in the oven for 20-25 minutes until the peppers are soft and the cheese is melted. Serve immediately.