Quinoa Stuffed Bell Pepper

Too much filling for the pepper you have on hand?  No problem, it's pretty tasty cold as well.  Or you can let it overflow as I've done here.  However, be careful not to overcook it, it dries out quickly when baked outside of the pepper.

Stuffed Bell Peppers

·         1 cup cooked quinoa*

·         ½ cup precooked or canned beans (Myocoba, garbanzo, black beans… the choices are endless)

·         ¼ cup chopped onion

·         ¼ cup coarsely chopped almonds

·         ¼ cup craisins

·         ½ cup fruit juice (I like raspberry juice)

·         1 Tablespoon lemon (or lime) juice

·         ½ teaspoon minced garlic

·         ½ teaspoon Cajun seasoning

·         ½ teaspoon cinnamon

·         ½ cup feta cheese (hold a small amount back to sprinkle on top after baking)

·         Green onion for garnish

·         1 large bell pepper halved lengthwise

Mix all of the ingredients except the green onions and bell pepper together in a medium sized bowl.  Spray a baking dish with cooking spray, and place bell pepper halves in dish.  Stuff the peppers with filling mixture, cover, and bake at 350 degrees for 25-30 minutes.  Sprinkle heated peppers with remaining feta cheese and green onions.

* I like to keep precooked quinoa in my fridge. I make it in my rice maker with a ratio of 1 cup quinoa, 2 cups water, and 1 teaspoon peanut oil.

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