STUFFED PEPPERS WITH QUINOA ENJOY DAN:

STUFFED BELL PEPPER WITH BLACK BEAN, SWEET POTATO AND QUINOA

                                                                                                   By CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon olive oil

1 onions, diced

2 garlic cloves, minced

1 roasted jalapeno, seeded and diced

3/4-cup quinoa, uncooked

2-cups chicken broth

1 sweet potato, peeled and diced

1 (15 Oz) can black beans, rinsed and drained

2 Roma tomatoes, seeded and finely chopped

1 tablespoons cumin

1/2-dried oregano

1 teaspoon red pepper flakes

4 red bell peppers, seeds removed and cut vertically with stem attached

7 baby portabella mushrooms, diced

3 carrots, grated

1 cup shredded mozzarella cheese, (plus 4 tablespoons)

Pinch of kosher salt and pepper.

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   On an open flame roasted jalapenos until charred.

2.   Place in paper bag and let cool, and peel skin and chop.

3.   In a sauce pan over medium- heat olive oil.

4.   Add onion and sauté for 5 minutes.

5.   Add garlic, cumin, oregano, and red pepper flakes cook for 30 seconds.

6.   Stir in mushrooms, and tomatoes, and cook for 5 minutes.

7.   Stir in quinoa, sweet potato, black beans, carrots, and 2 cups chicken broth.

8.   Bring to a boil and then reduce heat and simmer for 20 minutes.

9.   Stir in 1 cup mozzarella cheese, season with salt and pepper.

10.                In a pre-heated oven fill each bell pepper half with heaping 3/4-cup quinoa mixture and place in a Pam coated baking dish.

11.                Cover with foil, and bake 1 hour.

12.                Uncover and add 1 tablespoon cheese to each pepper.

13.                Bake uncovered 15 minutes more.

14.                Let sit 5 minutes and sprinkle with pan juices.

ENJOY DAN:                           HALLELUJAH!!