Vegetarian Stuffed Peppers

17 Aug

I’ll have to admit I probably would not have tried this recipe if I’d run across it myself.  But I was pleasantly surprised at how delicious it was.  One of the perks of having my oldest daughter home from college for the summer is that she willingly pitches in with the cooking, laundry, grocery shopping, errand running, etc.  Since she is working on her master’s degree in nutrition and dietetics, she’s always on the lookout for healthy recipes.  This particular recipe was a surprising hit with everyone in the family.  In fact, she’s made it twice this summer and has requests for it again!  You’ll never miss the meat in this one!  And if you didn’t know it was vegetarian, you might not even notice.  It really is good and my kids loved it!


1 large onion, finely chopped
2 Tbs. olive oil
2 ribs celery, finely chopped
1 Tbs. ground cumin
2 cloves garlic, minced
1 (15-oz.) can diced tomatoes, drained, liquid reserved
1 (15-oz.) can black beans, rinsed and drained
¾ cup bulgar wheat
3 large carrots, grated
1 ½ cups grated  pepper Jack cheese, divided
4 large red or yellow bell peppers, halved lengthwise, ribs removed
Heat oil in skillet over medium heat. Add onion and celery, and cook 5 minutes, or until soft.
Add cumin and garlic, and sauté 1 minute.
Stir in drained tomatoes. Cook 5 minutes more.

Stir in black beans, and carrots,
then bulgar wheat, and 2 cups water.
Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until bulgar wheat is tender.
Stir in 1 cup grated pepper jack cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F.  Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish.
Sprinkle peppers with remaining cheese.
 Bake at 350 for 1 hour, or until peppers are tender and tops are browned. Let stand 5 minutes.

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