I never had stuffed bell peppers before until today.
Quinoa and Vegetable Stuffed Bell Peppers
inspired by a recipe from Jeanette's Healthy Living
1/2 cup quinoa, rinsed
2 cups water
1 medium carrot, sliced
1 very small onion, chopped
1/2 teaspoon dried thyme
1/2 cup tomatoes, chopped
1/2 cup black beans, cooked
2 large organic red bell peppers, halved and seeded
1/2 cup water
salt and ground black pepper, to taste
1. Preheat oven to 375 degrees F.
2. Cook the quinoa in the 2 cups of water in a medium saucepan along with the sliced carrot, chopped onion, and dried thyme. Bring to a boil, then low heat to medium. Cover and let cook for about 20 minutes.
3. Turn off the heat and stir in the tomatoes and black beans until heated through. Spoon this mixture into the halved red peppers and place on a baking sheet. Pour the 1/2 cup of water into the baking sheet; place in the oven to bake for an hour. Serve warm with salt and ground pepper on top.
|They look pretty stuffed to me.|
Nutrition Facts per Bell Pepper
Delicious. I highly recommend adding salt to the peppers. The only reason why I left it out of the ingredients list is because, well, everyones' taste buds are different. Rick added very little salt to his serving while I added more, for instance.
Anyway, this is today's reason to be thankful...
Reason #135: I'm thankful for the beach.
Rick and I enjoyed noon time out of the house and into the beach after an exciting morning of frisbee golfing. The sun was out and bright so we even took a little dip in the water to cool off our burning feet from the hot sand; it was so fun I was scared! The ocean waves were lifting me off my toes and Rick held my hand the whole time. Yep. Got to go to the beach more often too!