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Quinoa and Black Bean Stuffed Peppers Recipe

| 9/11/2015 11:24:00 AM

As the holidays approach, this tempting, hearty entrée is especially well-suited to a party, and the festive presentation will grace the table at any holiday celebration. Choose the color of peppers accordingly: orange for Halloween, yellow for Thanksgiving, red and green for Christmas, or red for Valentine’s Day.

stuffed bell peppers

Quinoa and Black Bean Stuffed Peppers Recipe

Makes 6 servings

• 1 cup quinoa, rinsed thoroughly
• 2 cups vegetable broth
• 4 large bell peppers (or 6 medium), any color or a combination of colors
• 1 tablespoon extra-virgin olive oil
• 1 jar (about 25 ounces) marinara sauce, as needed
• 1 can (15 ounces) black beans, drained and rinsed
• 6 ounces cremini or white button mushrooms, chopped
• 1 onion, chopped
• 1⁄4 cup toasted wheat germ, plus more as needed
• 2 cloves garlic, chopped
• 1 teaspoon dried basil

1. Put the quinoa and broth in a medium saucepan and bring to a boil over medium-high heat. De crease the heat to medium-low, cover, and simmer for about 15 minutes, until the water is absorbed and the quinoa is soft but not mushy. Let cool slightly. Transfer to a bowl, cover, and refrigerate for 2 to 24 hours.

2. When ready to assemble the stuffed peppers, preheat the oven to 400 degrees F.

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