Bob's working late tonight, so I dined solo. The recipe for the stuffed peppers was inspired by one published in the Marshall Dietetic Student Cookbook.
Saute 1/4 cup diced onion, 1 glove of garlic and 2/3 tsp. cumin in 2 tsp. of olive oil. Add 1/4 cup quinoa, 1/2 cup diced tomatoes & 1 grated carrot. (Because I substituted fresh tomatoes for canned I added a little water) Add 1/4 cup black beans and chopped broccoli or spinach.
My colleague Angel found cooked beans in the freezer section of Walmart. Our Morgantown Walmart has these Hanover brand beans in 3 varieties I love that these have no added salt and I can simply get what I need, while freezing the rest for another day!
Stuff pepper or tomato halves with mixture. Bake until mixture is hot and pepper is the consistency you like. I baked mine at 325 in the toaster oven for about 25 minutes. Serves 3.
The recipe calls for reduced fat cheese. Because I was eating mine with a side of fresh mozzarella, tomato & basil, I skipped the cheese in the pepper.
The cookbook sale is a fundraiser to help send the dietetic students to the National Conference in Houston. The book is $10 and $3 for postage. These can be ordered from Lindsay (firstname.lastname@example.org)