Quinoa Stuffed Peppers

Ingredients

3 medium sweet peppers
¼ cup uncooked quinoa
½ cup chicken broth, plus 1 ½ cups
½ small-medium brown onion, small dice
½ can fire roasted tomatoes
5 cloves garlic, grated
¼ cup shredded carrot
¾ cup cooked garbanzo beans
½ cup shredded cheese of your choice
1 tsp cumin
1 tsp coriander
Hot sauce to taste
1 Tbs extra virgin olive oil
Salt and pepper to taste

Method

Prepare quinoa according to packaged instructions (in broth) and set aside. While the quinoa cooks, prepare the peppers. Cut the bottom of the pepper off so that it can stand up on its own, then cut off the top and clean out seeds and membranes.

Heat oil in a medium pan over medium-high heat. Once oil is rippling, add onion, season with salt and pepper and cook over medium heat for about 10 minutes until caramelized but not burned. After onions are browned, add garlic and cook for one minute before adding carrots and beans. Cook for 2 minutes or until carrots begin to soften, then add tomatoes, quinoa, cumin, coriander and hot sauce. Turn up heat to medium high and cook for 4 more minutes to allow flavors to meld.

Remove from heat and add cheese, reserving a few tablespoons to put on top. Stuff each pepper without packing too tightly and top with cheese. Place stuffed peppers in a loaf pan with just enough room for the 3 peppers to help them not fall over. Add enough broth to the baking dish so that 1/3 of the pepper is submerged. Cover the dish with foil and bake at 400 degrees for 45 minutes. Remove foil and cook for an additional 15 minutes or until cheese is browned.



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