Quinoa-Stuffed Peppers

You know those days where you tell yourself you have to go run until you pass out because your friend opened up a bag a peanut butter M&Ms and you couldn't control yourself...you never buy those little colorful gems that melt in your mouth and not in your hand but when they are in front of you - you don't stop until they're gone! (Sorry Mark)

[P.S. Original Puffins cereal goes great with some peanut butter M&Ms.]

Well, this recipe is so full of "good stuff" you will be more than willing to forgive yourself for that latest indulgence.

When most people see the word "quinoa" they number one, don't know how to say it (pronounced keen-wa) and two, they don't even know what it is. Did you know that it is considered one of those SUPER FOODS? Because it is. It contains more protein than any other grain. AND it's a complete protein. Unlike other heavy grains, quinoa is light and easy to digest. Served hot or cold this super food is tasty and versatile.

Now isn't that just so cool. The coolest. Aaaaaaaaaaand moving on...

I know I am known to be more of a baker than I cook but secretly, I think I love cooking almost more because you can play with your recipes so much more. I mean if you have a recipe for guacamole you can follow it exactly and then decided - hey I have this mango sitting here I think I am gonna add that and chunk the avocado instead of smash it and instead of cilantro I may add a little basil. Magic can happen this way when you're cooking.

Bad things can happen when you play with your food while baking. Like thinking, "Oh, I think I will add a little more salt" or swap baking powder for soda. My friend it's not like adding more chocolate chips (this is always okay) when you start messing with ingredients in your cookies - terrible things can happen and have happened. And they've happened to me.

Invite your friends over, especially your one friend who as a gluten allergy and make this recipe. Stuffed peppers are always fun and if you are thinking "Where's the meat, Amanda?" you can just serve up something to your liking on the side if you so choose but did I mention how much protein is already in this meal? Yeah, I thought so. But if you MUST have some meat thrown in there maybe brown and crumble some beef or pork sausage. Or just mess around with the recipe how you like, because that is what you're supposed to do.

Quinoa-Stuffed Peppers

Gluten-Free/Vegetarian/Vegan*

2 Tbs. olive oil

1 medium onion, finely chopped (about 1 cup)

2 ribs of celery, finely chopped (about 1/2 cup)

1 Tbs. ground cumin

2 cloves of garlic, minced (2 tsp.)

1 10-oz. pkg frozen chopped spinach, thawed and squeezed dried

1 28-oz. can of diced tomatoes, drained and liquid reserved

1 15-oz. can of black beans, rinsed and drained

3/4 cup quinoa

3 large carrots, grated (about 1 1/2 cups)

1 1/2 cups grated reduced-fat pepper jack cheese, divided

4 large red bell peppers, halved lengthwise, seeds/ribs removed

Preheat oven to 350 degrees.

1. Heat olive oil in a sauce pan, add celery and onion, and cook 5 minutes, or until soft. Add cumin and garlic and saute for 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of the liquid in the pan has evaporated.

2. Stir in black beans, carrots, quinoa, and 2 cups of water. Cover pan and bring to a boil. Reduce head to med-low, and simmer for 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese. Season with salt and pepper, if desired.

3. Pour the reserved tomato liquid into the bottom of baking dish. Fill each pepper with quinoa mixture and place in baking dish. Cover dish with foil, and bake 1 hour. Remove foil and sprinkle peppers with 1 Tbs. cheese. Bake uncovered for 15 minutes more, or until tops are browned. Let stand 5 minutes before serving.

Serves 4-8 depending on your appetite.