Gluten Free Quinoa Stuffed Peppers

Gluten Free Quinoa Stuffed Peppers

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/2 can black beans, rinsed and drained (about 1 cup or so)
• 1 carrot, shredded
• 2 celery stalks, finely diced
• 1/2 onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup corn
• 1/2 cup water chestnuts, diced
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp seasoning salt
• salt & pepper
• 1/8 tsp cayenne pepper
• 1/2 cup tomato sauce
• 7 sweet peppers, any color
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Tex Mex blend cheese, shredded

Instructions

1. Preheat oven to 350. Line a 9 X 13 pan  with parchment paper, set aside.
2. Cook quinoa in a pot with the 2 cups of water until done. Set aside.
3. In a large saucepan; mix black beans, carrot, celery, onion, garlic, peas, corn, water chestnuts, and spices. Cook over medium heat until veggies are soft and mixture is heated through, about 10 minutes.
4. Stir in cooked quinoa and tomato sauce.
5. Cut tops off of peppers and place in prepared 9 X 13 pan.
6. Sprinkle 1 Tbsp of the Parmesan cheese into the bottom of each pepper.
7. Fill peppers with the quinoa mixture. Top with 1 Tbsp of the Tex Mex cheese.
8. Bake at 350 for 35 – 45 minutes. Until pepper is browned around the top and has softened.
9. Serve hot.

Source: easiestglutenfreerecipes