Serves 4
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped fresh mushrooms
1 tablespoon chili powder
1 teaspoon salt
1 15-ounce can tomato sauce
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 15-ounce can black beans, drained and rinsed
1 teaspoon pure maple syrup
Chopped fresh cilantro for garnish
In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; garnish with cilantro, and serve.
Recipe courtesy of Isa Chandra-Moskowitz, Vegan with a Vengeance.
For even more vegetarian recipes, check out VegRecipes.org.
