Ingredients
• 1 medium organic onion, finely chopped (1 cup)
• 2 Tbs. Flannerys Own Certified Organic olive oil
• 2 ribs organic celery, finely chopped (1/2 cup)
• 1 Tbs. ground cumin
• 2 cloves garlic, minced (2 tsp.)
• 1 organic zucchini, diced
• 1 organic tomato, seeded and diced
• 1 425g. can black beans, rinsed and drained
• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1/2 cup grated reduced-fat cheese, divided (optional)
• 2 cups vegetable or chicken stock
• 4 large red capsicums
Preparation
• Heat oil in a saucepan over medium heat. Add onion and celery, and sauté for 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute.
• Stir in tomatoes, zucchini, black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa has cooked through.
• Slice the top of each of the capsicums and remove all the seeds from the inside.
• Preheat oven to 200 Degrees C.
• Add a spoonful at a time of the quinoa mixture to the capsicums until they are full, add a little bit of water to the top and place in baking dish.
• Cover with foil, and bake for 30minutes until the capsicums are soft.
• Uncover, and sprinkle each pepper with 1 Tbs. of cheese. Bake for 10 minutes more, or until the cheese has browned. (optional)