Quinoa-Stuffed Peppers

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 (williams610@live.marshall.edu)