Quinoa-Stuffed Peppers

I tried out this recipe tonight and got a round of applause from the whole family! I served it with a side green salad for my husband and myself and on its own for our little one. The dish contains a complete protein, a grain, and a variety of vegetables. I like this recipe because although it takes a lot of time to prepare from start to finish (about 2 hours), most of that time is spent simmering or baking - more time for you to spend playing, especially if you prep during naptime!

Quinoa-Stuffed Peppers

A dish the whole family will enjoy! Serve with a green salad on the side or serve the filling on its own for those who aren't fans of the red pepper.

2 +1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 28oz can diced tomatoes, liquid drained and reserved

1 19oz can red kidney beans, rinsed and drained

1 large carrot, chopped

3/4 cup white quinoa, rinsed

2 cups vegetable broth

4 red peppers, halved lengthwise, ribs and seeds removed

1 tbsp bread crumbs (optional for adults and older children)

1 tbsp parmesan cheese (optional for adults and older children)

Heat 2 tbsp of oil in a large saucepan over medium heat. Add onions and celery and saute 1 minute or until just soft. Add garlic and tomatoes (no liquid) and cook another 5 minutes or until all liquid is gone. Add beans, quinoa, carrot, and stock and bring to a boil, covered. Reduce heat to medium-low and cook for 20 minutes, covered, or until quinoa is tender.

Preheat oven to 350 degrees. Once quinoa is tender, remove from heat and generously fill prepared red pepper halves. Pour the reserved tomato liquid into the bottom of a baking pan and place red pepper halves in the liquid. Cover with foil and bake 1 hour. At the end of the baking time, remove the baking pan from the oven and remove any peppers that are not getting a bread topping (the topping contains dairy and wheat so omit the topping for babies and young toddlers). Mix together 1 tbsp olive oil, bread crumbs and cheese and sprinkle over top of the remaining peppers. Return to the oven, uncovered, for another 15 minutes.

Enjoy!