Description
We tweaked this from several stuffed pepper recipes to come up with a yummy version that tastes even better reheated for lunch the next day. This is a great side dish with fish. You could use vegetable broth to make it vegetarian.
Ingredients
- 3 red bell peppers, sliced lengthwise
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 tablespoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (16 ounce) can diced tomatoes, drained and juice reserved
- 1 cup chicken broth
- ¾ cup quinoa
- ½ carrot, grated
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (6 ounce) package fresh spinach, or more to taste
- ½ cup shredded Mexican cheese blend
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 6