Vegan Quinoa & Black Bean Stuffed Bell Peppers

Vegan Quinoa & Black Bean Stuffed Bell Peppers

Ingredients:

8 bell peppers, seeded and tops cut off , plus 1 bell pepper diced to be used in the stuffing
(use whatever colors you like, I used 4 green and 4 red and 1 red to sautee)
1 yellow onion, diced
1 jalapeno pepper, seeded and diced
1 green onion, diced
1/2 cup cherry tomatoes
1 1/2 cup of uncooked quinoa (rinsed thoroughly)
2 1/4 cups Vegetable broth
1 15 oz can of organic, low sodium black beans, rinsed and drained
1 tablespoon minced garlic
1/4 cup salsa ( I used low sodium organic black bean and corn salsa)
2 teaspoons of chili powder
1 teaspoon cayenne pepper
2 teaspoons Hungarian Paprika (I love this stuff...can you tell?)
Dash of hot sauce to taste (I use Cholula hot sauce chili lime flavor...can get it in Kroger)
Juice of one lime
Olive Oil
Salt & Pepper to taste

Directions:

1) Cook bell peppers in boiling water for 4 minutes to soften a little. Remove and place

2) Cook quinoa in vegetable broth, NOT water...the veggie broth enhances the flavor.

3) In a saucepan, sautee onions, 1 red bell pepper, jalapeno pepper, green onions, garlic, and cherry tomatoes in olive oil.  Sprinkle with salt and pepper and 1 teaspoon of Hungarian Paprika.

4) Add the vegetable mixture and black beans to the quinoa after fluffing the quinoa and mix and cook together for about 2 minutes.  Add the salsa, cayenne pepper, chili powder, lime juice, hot sauce and rest of the paprika and mix well.

5) Add the peppers to baking dish and put a few tablespoons of water in the bottom of the dish too.  Stuff the peppers with the quinoa mixture.

6) Bake at 350 degrees for about 20 minutes.

7) Remove and serve with the baked bell pepper on top for a nice presentation (not necessary...I just liked how it looked with the top and ate around the stem)

This was a really pretty and yummy dish yet oh so healthy.  The quinoa is packed with protein, iron, and fiber and is an ancient grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years.  It is locally referred to the "Mother Grain" and as a "Protein Powerhouse" and historically kept the Incan armies strong and healthy.  The bell peppers which look like the Christmas ornaments of the veggie world have a ton of vitamin C and carotenoids which of course gives them a wonderful antioxidant capacity.  Black beans regulate blood sugar because of their "protein plus fiber" content and enhance our digestive tract health in particular our colon's health, which is pivotal for good health.  Regularity is a must for a healthy body, period.  Meanwhile, the garlic and onions provide a nice dose of sulfur-containing compounds, which fight and prevent cancer, stroke, and cardiovascular disease.  Garlic also has selenium which promotes a healthy mental health, which I find nice especially during winter months with so little sunlight.  Lastly, we all know tomatoes give us healthy amounts of lypocene and vitamin E and have a huge amount of antioxidant properties. The intake of tomatoes has been linked time after time with heart health.  I hope you all love this recipe as much as I do.  This vegan dish is loaded with nature's medicine and full of flavor.  Let's eat to our health. Enjoy and bon appetit!!!