Black Bean, Mushroom, and Quinoa Stuffed Peppers

By Steve-3

Ingredients

• 2 TBLS olive oil
• 1 medium onion finely chopped about 1 cup
• 3 cloves garlic minced
• 2 cups finely chopped mushrooms
• 1 TBLS chile powder (I use about a teaspoon or two instead, less heat)
• 1 teaspoon salt
• 1 15-oz can tomato sauce (or a jar of marinara sauce, it gives it more flavor.)
• 1/4 cup water
• 1/2 cup quinoa (rinse first!)
• 4 large red bell peppers
• 1 15-oz black beans, drained & rinsed
• 1 teaspoon maple syrup
• Cilantro for garnish (I haven't done this--I'd use basil instead, more of an Italian flavored dish)

Preparation

Step 1

In a saucepan, medium heat, saute the onions in the olive oil for 3 to 5 mins, unti lthe onions are translucent.

Add garlic & mushrooms; saute about 5 mins until the mushrooms release their moisture. Sitr in the chile powder and salt. Add the quinoa and 1 cup of the tomato sauce, (reserve the rest) and the water. Lower heat, cover & simmer about 20 mins, stirring once.

Meanwhile, preheat oven to 350 and prepare the peppers. Boil a pot of water. Cut off tops of peppers & remove seeds. (May want to trim bottom so they stand up sturdily). Boil the peppers for 5 minutes and then drain them.

Combine the beans & syrup into the cooked quinoa mixture. Stuff each pepper with filling & stand them upright in a baking dish (I spritz w/ Pam first). Pour the remaining tomato sauce over the peppers & bake for 15 minues. Remove from oven, garnish w/ cilantro (basil!) and serve.