Quinoa Stuffed Peppers

Since Pete has shown an interest in eating more vegetarian meals I'm motivated once more to cook sans meat. Here is a recipe that I made for dinner recently; the quinoa is a good substitute for the traditional stuffed pepper with hamburger and rice. Bon Apetit!

Serves 8

4 whole peppers, cut in half and cored. Boil in hot water for 8 minutes or until slightly soft
2 Tbl coconut oil (or olive oil)
1 whole carrot, cut into small bits
1/2 cup onion, diced
1 jalapeño, diced
2 cloves of garlic, minced
2 Tbl cumin
2 cups water
1 tsp cinnamon
1-15 oz can tomatoes(rotel works well), diced, reserve liquid to line bottom of pan
1-15 oz. can black beans, drained
3/4 cup quinoa
1 1/2 cup tillamook cheddar cheese

Pour reserved tomato juice in bottom of casserole dish, then place peppers on top of the juice.

In a large skillet on medium heat pour oil and sauté carrots, onion, jalapeño, and garlic. After 5 minutes add cumin, cinnamon, and tomatoes. Pour in black bean and quinoa with two cups of water. Cover and cook over low heat for about 20 minutes. When liquid is absorbed and quinoa is soft remove from heat and add one cup of cheese to skillet mix. Stir and then spoon into peppers, cover each pepper with remaining half cup of cheese and cook in the oven for 45 minutes at 350 degrees. Serve with a green salad on the side.