Ingredients
3red bell peppers,sliced lengthwise
1tbspolive oil
1onion,finely chopped
1tbspgarlic,minced
1tspground cumin
1tspsalt
½tspground black pepper
16oztomatoes,(1 can), diced, drained, juice reserved
1cupchicken broth
¾cupquinoa
½carrot,grated
14ozblack beans,(1 can), rinsed, drained
6ozfresh spinach,(1 package), or more to taste
½cupMexican cheese blend,shredded
Preparation
Preheat the oven to 375 degrees F. Grease a 9×13-inch baking dish and arrange red bell peppers in dish.
Roast the peppers in the preheated oven for about 30 minutes until tender.
Heat olive oil in a skillet over medium heat, then cook and stir the onion for 5 to 10 minutes until softened. Add the garlic, cumin, salt, and black pepper to onion, then cook and stir for about 1 minute more until fragrant.
Mix the tomatoes, chicken broth, quinoa, and carrot into onion mixture, and cook for about 12 minutes until quinoa is tender.
Stir the black beans and spinach into quinoa mixture, adding reserved tomato juice if the mixture is dry.
Spoon the quinoa mixture into roasted red peppers and top with Mexican cheese blend.
Bake in the oven for about 15 minutes until cheese is melted.
Serve and enjoy.
