The perfect dinner in is sometimes more fun than a fancy restaurant. Finding a new recipe and cooking for a friend or that special someone can be very rewarding. Since going out to dinner can get expensive, I usually try to limit going out and try to order in or cook a nice meal on Fridays then go out on Saturday evenings. Since this Friday is Valentine’s Day, I want to cook something delicious for my hubby but also healthy since we will be leaving for Miami in a few weeks and need to be beach-ready.
I found the original recipe on pinterest and made a few weeks ago and my hubby LOVED it! The recipe is from Eat Yourself Skinny. The only thing I changes was I used mozzarella cheese instead of Jack and did not have any jalapenos. Enjoy!
INGREDIENTS
- 1 medium onion, chopped
- 1 Tbsp olive oil
- 2 ribs celery, chopped
- 1 Tbsp ground cumin
- 2 cloves garlic, minced
- 1 jalapeno, seeded and chopped
- 1 (15 oz) can diced tomatoes, drained, liquid reserved
- 1 (15 oz) can black beans, rinsed, drained
- 3/4 cup quinoa
- 1 1/2 cups water
- 1 cup Trader Joes Pepper Jack cheese
- 4 large red bell peppers, halved lengthwise, ribs removed
- Salt and pepper
INSTRUCTIONS
- Heat oil in saucepan over medium heat. Saute onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated.
- Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired.
- Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish.
- Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!
Candy Stilettos 