Wednesday, January 18, 2012

Black Bean, Mushroom, and Quinoa-Stuffed Peppers

From Vegan with a Vengance

2 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 cups finely chopped mushrooms
1 Tbsp chile powder
1 tsp salt
15 oz tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
15 oz black beans, drained and rinsed (canned)
1 tsp pure maple syrup
fresh cilantro for garnish

1.  In saucepan over medium heat, saute onions in olive oil for 3 to 5 minutes, until they are translucent.  Add garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture.  Stir in chili powder and salt.  Add quinoa and 1 cup tomato sauce and water, lower the heat and cover, simmering for about 20 minutes, stirring once.
2.  Meanwhile, preheat oven to 350 degrees and prepare the peppers - boil a pot of water.  Cut the tops off the peppers and remove seeds.  Boil the peppers for 5 minutes and then drain them.
3.  Combine the beans and maple syrup with the cooked quinoa mixture.  Stuff each pepper with filling and stand them upright in a baking dish.  Pour remaining tomato sauce over the peppers and bake for 15 minutes.  Remove from oven, garnish with cilantro, and serve.

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