Black Bean, Mushroom & Quinoa Stuffed Bell Peppers

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 1/4 cup water
• 1/2 cup quinoa
• 4 large red bell peppers
• 1 (15 ounce) can black beans, drained and rinsed
• 1 teaspoon pure maple syrup
• cilantro, chopped, for garnish

Recipe

• 1 in a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
• 2 add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
• 3 stir in the chili powder and salt.
• 4 add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
• 5 meanwhile, preheat the oven to 350º f.
• 6 to prepare the peppers, boil a pot of water. cut the tops off the pepper and remove the seeds and ribs.
• 7 boil the peppers for 5 minutes, and then drain them.
• 8 when quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
• 9 stuff each pepper with the filling, and stand them upright in a baking dish. pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
• 10 remove from oven; garnish with cilantro, and serve.