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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.

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