Black Bean, Mushroom, and Quinoa-Stuffed Peppers

from Vegan with a Vengeance by Isa Chandra Moskowitz

makes 4 large stuffed peppers

INGREDIENTS:

  • 2 T olive oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 c. finely chopped mushrooms
  • 1 Tbs chile powder, or to taste
  • 1 tsp salt
  •  1 (15 oz) can tomato sauce
  • 1/4 c. water
  • 1/2 c. quinoa
  • 4 large bell peppers
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 tsp pure maple syrup
  • fresh cilantro to garnish

INSTRUCTIONS:

  1. Saute onion in olive oil for 3 to 5 minutes, until onions are translucent
  2. Add garlic and mushrooms; saute until mushrooms have released their moisture, about 5 minutes
  3.  Stir in the chile powder and salt.
  4. Add the quinoa, 1 c. of the tomato sauce, and water. 
  5. Lower heat and simmer for about 20 minutes, stirring 1x.
  6. Preheat oven to 350 degrees.
  7. Boil a pot of water. 
  8. Cut the tops off the peppers and remove the seeds.  Boil the peppers for 5 minutes and then drain.
  9. Combine the beans and maple syrup with the cooked quinoa mixture. 
  10. Stuff each pepper with filling and stand upright in a baking dish.  
  11. Pour the remaining tomato sauce over the peppers and bake for 15 minutes
  12. Remove from oven, garnish with cilantro, and serve.