Full disclosure: This isn’t a pickled pepper recipe. In truth, I dont know Peter Piper … or how to measure a peck of peppers for that matter. I just like alliteration and I needed something to write about. Why not a little Mother Goose refresher?
Quinoa stuffed peppers is on the menu today. Healthy? Check. Yumtastic? Double Check. Peter Piper? Nowhere to be found.
1 onion, finely diced
2T olive oil
2 stalks celery, finely chopped
2 cloves garlic, minced
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
2 (15oz) cans diced tomatoes, drained with liquid reserved
1 (15oz) can black beans, rinsed and drained
3 carrots, grated
1C pepper Jack cheese + extra for topping
5-6 red bell peppers, halved lengthwise with ribs removed
In a saucepan, heat oil. Add onion and celery. Cook until soft and onions translucent, about 5 minutes. Add garlic and cumin. Sauté until fragrance, about 1 minute.
Stir in spinach and tomatoes. Cook until warmed through and most of the liquid evaporated, about 5 minutes.
Stir in black beans, uncooked quinoa, carrots, and 2C water. (alternate: use veggie broth for extra flavor)
Season with salt and pepper.
Bring to boil, cover, and reduce to simmer. Cook for 20 minutes until quinoa is tender. Stir in 1C of cheese. Taste and adjust seasonings.
While quinoa is cooking, preheat oven to 350. In a 9×13 baking dish, place cut peppers skin side down. Pour reserved tomato broth into the bottom of the baking dish.
Fill each pepper with quinoa mixture (about 3/4C per pepper).
Cover dish with foil. Bake 1 hour.
Uncover after 1 hour and sprinkle with 1T of cheese. Bake 3-5 minutes longer until cheese is melted.