Ingredients
- 2 large red bell peppers
- 2 large orange bell peppers
- 2 large yellow bell peppers
- 2 Tbs. olive oil
- 1 medium onion, finely chopped
- 3 large carrots, chopped
- 1 Tbs. ground cumin
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can red beans, rinsed and drained
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups grated reduced-fat Colby jack cheese, divided
- 1/2 cup vegetable stock
Preparation
Step 1
Cut lengthwise and remove the insides of your red, orange and yellow bell peppers. Set aside.
In a medium sized saucepan, heat the olive oil on medium-low heat and add the onions. Cook until almost translucent (about 3 minutes) and add the chopped carrots. Add the cumin and garlic and cook for another minute. Add your chopped tomato and cook for another 5 minutes.
Stir in the beans, quinoa and water. Cover and bring to a boil. Reduce heat to low and let the mixture simmer for about 20 minutes. Add 1 cup of the Colby jack cheese and stir.
Preheat your oven to 350°F. Fill each half of the peppers with the quinoa and black bean mixture. Pour the vegetable stock on the bottom of the baking dish. Place the filled peppers in a baking dish. Cover (with lid or foil) and bake for 45 minutes to an hour. Remove from oven and top with the remaining cheese. Bake for another 10 minutes or until cheese begins to melt and brown.