spicy quinoa-stuffed peppers

had this tonight, thought i'd share this recipe



recipe;
http://christiescorner.com/2010/10/05/recipe-spicy-quinoa-stuffed-peppers/

Spicy Stuffed Peppers
Serves 4 as a main, 8 as a side

In a large saucepan, over medium-high, heat:

2 tbsp canola oil
Add to hot oil and cook until soft (about 5 minutes):

1 onion, finely chopped
1 large stalk celery, finely chopped
When the onion and celery are soft, add:

2 tbsp chili powder (or 1 tbsp chili and 1 1/2 tsp chipotle powder)

1 tbsp cumin
1 tsp oregano
1 tbsp fresh garlic, minced
Saute for 1 minute. Then add:

1 10-oz package of cooked spinach, thawed and squeezed to remove moisture
1 28-oz tin diced tomatoes, drained
Cook for 5 minutes to remove a bit of the excess moisture. Stir in:

1 can black beans, rinsed and drained
3/4 cup uncooked quinoa
1 cup frozen corn
1/2 cup grated carrots
1 1/2 cups water
Cover and leave on medium-high heat until the ingredients come to a boil. Reduce the heat and simmer until the quinoa is done, about 20 minutes.

Stir in:

1 cup grated cheese (a spicy jalapeno Jack or TexMex mix is good)
generous grind of freshly ground pepper
salt to taste
Preheat the oven to 375F. While the oven heats, wash:

4 large sweet peppers (any colour)
Cut them in half lengthwise. Remove the ribs and seeds. Fill each half with the hot quinoa mixture. Place stuffed peppers in a baking dish or roasting pan. Cover with foil and bake for 25 to 35 minutes* or until the peppers are beginning to get tender. You want them cooked but not falling apart.

Sprinkle each half pepper with:

1 tbsp grated cheese (1/2 cup)
Bake uncovered for another 5 minutes or until the cheese melts and begins to bubble. Remove from oven and let cool 5 minutes before serving.

*On reader reports he needed to cook the peppers for an hour. Cooking times vary depending on the size of the pepper, how closely packed the pan is and how tender or crisp you like your peppers.