Quinoa and Black Bean Stuffed Peppers

Ingredients

• 1 cup uncooked quinoa
• 2 cups cooked black beans or 1 15 oz can, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups fresh baby spinach
• 1 14 oz can diced tomatoes, drain but reserve the juice.
• 4 bell peppers, I like to get the red, orange, or yellow. Slice in half lengthwise and remove the stem and innards.
• shredded cheese to top, if desired

Instructions

1. Preheat oven to 350 degrees.
2. Place the juice from the tomatoes in bottom of 9 x 13 inch baking dish.
3. Place the quinoa and 2 cups water in saucepan. Bring to boil and then simmer about 15 minutes until the quinoa becomes translucent.
4. While the quinoa is cooking, pre heat a medium skillet over medium heat.
5. Add a little olive oil and saute the onions and garlic until the onions are softened.
6. Add the spinach and cook until slightly wilted.
7. Add the diced tomatoes.
8. Stir quinoa into skillet. Season with salt and pepper to taste. Add the black beans.
9. Fill the pepper halves with the quinoa mixture. Place in baking dish. Cover with foil.
10. To freeze the peppers for later use stop here and place the peppers in the freezer. Thaw when you are ready to use then bake.
11. Bake covered for 45 minutes. Uncover and top with cheese if desired. Leave uncovered and bake for another 10-15 minutes.