Quinoa-Black-Bean Stuffed Peppers
Ingredients
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 1 carrot (diced)
- 1/4 onion (finely chopped)
- 1/8 green pepper (finely chopped)
- 1/4 teaspoon salt
- liberal use of pepper
- 1/2 15oz can black beans (rinsed)
- 1/2 teaspoon savory
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 red bell peppers (halved)
- 1 tablespoon olive oil (additional)
Instructions
- In a pot, start preparing quinoa with vegetable broth.
- While quinoa is cooking (I had started prepping the vegetables at this time), in a separate fry pan, heat oil on medium. Add carrot, onion, green bell pepper, salt and pepper. Sauté for about 3-4 minutes until onion is translucent.
- When quinoa has finished cooking. Add quinoa, beans, savory, thyme, and rosemary to the fry pan where you are cooking the vegetables. Cook for an additional 3 minutes, stirring as needed to prevent any from sticking to the bottom of the pan.
- Remove the quinoa mixture from the pan (completely) into a separate bowl. Start preparing the red bell peppers by filling the quinoa mixture to the top (you might have some extra filler left over).
- Add the second measure of olive oil to the fry-pan that you just emptied. Continuing on medium heat, place the filled bell peppers and cover for about 6 minutes. Occassionally, use a spatula to ensure the pepper is not sticking to the bottom of the pan.
- After the pepper is tender to your liking, remove from pan and serve!
Closing
This is probably one of my best original recipes that I had ever prepared. I will not try to fool anyone, I have heard of stuff peppers, and even had them before. I just did not base mine off an existing recipe. :) I will definitely want to prepare this on again! If I was do anything different, however, I would cook the bell peppers a little longer. I felt they were a bit hard.