Meatless Monday Recipe: Vegetarian Stuffed Peppers


Vegetarian Stuffed Peppers

 

Ingredients


1 cup quinoa, millet or amaranth


 4 cups vegetable stock
  
1/8 teaspoon cumin

 1/8 teaspoon chili powder                         

 2 cloves of garlic finely chopped
  
1/8 teaspoon cayenne
  
1/8 teaspoon coriander
  
6 medium bell peppers

2 medium tomatoes, chopped
  
2 cups of black beans


Directions

In a medium saucepan combine quinoa, vegetable stock, cumin, chili powder, garlic, cayenne, and coriander. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

When the quinoa is done, mix in the tomatoes and black beans.

Cut off the tops from peppers and remove the seeds and cores. Spoon quinoa filling into the peppers until filled. Place the peppers into a glass baking dish and cover.

Cook in the oven at 375 until peppers are tender but not soft.

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