QUINOA STUFFED IN A BELL PEPPER ENJOY DAN:

               QUINOA STUFFED BELL PEPPERS by CHEF DAN:

 serves 4

Flameware casserole dish by  Robbie@CookonClay.com

INGREDIENTS:

3-5 bell peppers

5 cups water

1 cup uncooked quinoa

2 cups chicken broth or vegetable broth

1 onion, chopped

6 baby portabella mushrooms, finely chopped

2 garlic cloves, minced

3 tablespoons diced bell pepper chopped from the tops of the bell peppers.

1 (14.5 Oz) can black beans, drained

1 (14.5 Oz) can diced petite tomatoes, drained well

1/2- cup Pace Picante salsa

1 teaspoon EACH chili powder, oregano, and cumin

1/2-cup sharp cheddar cheese

A handful of fresh cilantro

DIRECTIONS:        (PRE-HEAT OVEN TO 350 DEGREES)

1.   Core peppers, removing the seeds and membranes.

2.   Cook the peppers in salted boiling water for 5 minutes.

3.   Place quinoa in a fine sieve and hold under cold water.

4.   Bring 2 cups of broth to boil in a sauce pan.

5.    Stir in quinoa and bring to a boil.

6.   Reduce to low and simmer for 15 minutes.

7.   In a sauce pan, sauté the onion, garlic and chopped bell pepper tops.

8.   Add the rest of the ingredients except cheese, and cook until heated through.

9.   Fluff cooked quinoa and add to the sauce pan.

10.                Stuff the peppers with the mix.

11.                Cover with aluminum foil.

12.                Place stuffed peppers, in a greased Flameware casserole dish

13.                Bake in pre-heated oven for 15-20 minutes.

14.                Remove aluminum and top each pepper with cheese.

15.                Bake 5 minutes more.

16.                Sprinkle with cilantro.

ENJOY DAN:              BON-APPETITE!!