September 2011

Quinoa and Black Bean Stuffed Peppers

6       medium bell peppers
3       cups tomato sauce (homemade or canned)
1       teaspoon canola oil
1       small onion, chopped
3       cloves garlic, minced
¾      cup quinoa, uncooked
1 ½   cups vegetable broth
1       teaspoon ground cumin
¼      teaspoon cayenne pepper
         salt and pepper
1       cup frozen corn
2       15-ounce cans black beans, drained and rinsed
1/4   cup chopped cilantro

Cut  tops off of peppers and remove seeds, discarding tops.  Fill a pot with water and 2 teaspoons salt.  Bring water to a boil.  Put cut peppers in water and cook just until color changes (about 2-3 minutes).  Remove from water and set aside.  In a medium saucepan, heat oil then add onion and garlic.  Cook until softened.  Add quinoa, vegetable broth and seasonings, cook about 20 minutes on medium low heat.  Add corn and black beans to quinoa, then mix in cilantro.  Put about a cup of tomato sauce in the bottom of a 9 x 13 inch pan.  Fill the pepper halves heaping full with the quinoa mixture.  Place stuffed peppers in pan and spoon remaining tomato sauce over top.  Bake at 350 degrees 20-30 minutes.


Serves 6.