Quinoa-Stuffed Peppers

• 1-2 Tbs. olive oil
• 1 medium onion, minced
• 2 ribs celery, diced (1 c.)
• 1 Tbs. ground cumin
• 2 cloves garlic minced
• 12-16 oz. fresh baby spinach
• 2 15 oz. cans diced tomatoes, drained, liquid reserved
• 1 15 oz. can black beans, rinsed and drained
• 3/4 c. quinoa
• 3 large carrots, diced
• 1 1/2 c. grated cheese of choice (Manchego, pepper jack, etc.)
• 4 large bell peppers(red, orange, yellow make this a colorful dish)

1. Heat oil and saute onions, celery, and carrots; cook 5 min. Add cumin and garlic; saute 1 minute. Stir in spinach and drained tomatoes. Cook until spinach is wilted.
2. Stir in beans, quinoa, and 1-1 1/4 c.water. Cover, bring to boil, reduce heat and cook until quinoa is tender, about 15 minutes. Stir in 1 cup cheese.
3. Preheat oven to 350 degrees. Fill peppers with mixture, cover with tin foil, and bake until peppers are tender about 45 minutes. Top with 1 T. cheese. Return to oven uncovered until cheese melts and tops are browned about 10 minutes. Serve with pan juices.

olive oil, onion, celery, ground cumin, garlic, baby spinach, tomatoes, black beans, quinoa, carrots, grated cheese, bell peppersred

Taken from www.epicurious.com/recipes/member/views/quinoa-stuffed-peppers-50074222 (may not work)