1 cup quinoa
5-6 tablespoons olive oil
3-4 cloves of garlic, minced
1 jalapeno, seeds removed and chopped (I used half the jalapeno you see pictured, since it was so large)
1/2 onion, chopped
1 teaspoon cumin
1/2 cup tomato sauce
1 3/4 cups vegetable broth
1 cup shredded cheddar (or pepper jack) cheese
3-4 bell peppers
In a medium size pot heat 1-2 tablespoons olive oil over medium heat. Saute the garlic, jalapeno and onion until the onions begin to soften (about 2 minutes). Rinse the quinoa. Add the quinoa to the hot pot. Cook for one minute. Pour in the vegetable broth and tomato sauce, season with cumin. Cover the pot, reduce the heat to a simmer and cook for 15 minutes.
Preheat the oven to 400°F. Cut the bell peppers in half and remove the seeds and veins. Rub the peppers with 4-5 tablespoons olive oil. These don’t need a lot of oil because as they roast they will start giving off their own juices. Bake for 10-12 minutes.
Once the quinoa is cooked and the peppers have softened fill each pepper with the quinoa mixture. Bake at 10-12 minutes. During the last two minutes of cooking add the cheese to the tops of the peppers.
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