Stuffed Peppers (vegan)

These peppers take a while to make, but they are delicious and very healthy. Worth the extra effort.

3 bell peppers, your choice of color, halved and seeds discarded
¾ medium onion, chopped
1 celery rib, sliced
1 carrot, sliced
1 cup black beans
1 cup quinoa
15 oz can of whole San Marzano tomatoes, coarsely chopped (juice reserved)
½ cup low-fat pepper jack or Monterey jack cheese plus ½ cup (grated)
2 cloves garlic, minced
1 tsp. cumin
1 tsp. cilantro
½ tsp. ground oregano
½ tsp. garlic powder
dash of cayenne
1 tsp parsley
1 tbsp. green chilies, chopped or diced

Sauce
small can of tomato sauce
Tomato sauce reserved from the San Marzano tomatoes
½ can of Rotel Tomatoes with green chilies
½ cup low-sodium vegetable broth
1 tsp. cumin
1 tsp. cilantro
½ tsp. ground oregano
½ tsp. garlic powder
dash of cayenne
1 tsp parsley
1 tbsp. dried onion or diced onion

Cook quinoa according to package directions (takes 12 minutes).
In separate large skillet on medium high heat, add olive oil and onion. Saute about 5 minutes. Add celery and carrot and sauté another five minutes.
Add all spices, green chilies and tomatoes. Add black beans.
Remove from heat and place in large bowl. Add in cooked quinoa and ½ cup low-fat pepper-jack or Monterey jack cheese. Stir together.
Place bell pepper halves in large casserole dish (spray dish with non-stick cooking spray first). Fill each half of bell pepper with ¾ cup – 1 cup of the filling. Sprinkle bell peppers with the remaining cheese.
Mix together sauce ingredients and drizzle on peppers and pour into the bottom of the pan.
Bake at 350 degrees for 40-45 minutes. Dish is done when the peppers are fork tender.

Six servings.

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