1 8-oz.package mushrooms, stems removed, caps sliced very thin
115 ounce can diced tomatoes, drained, liquid reserved
3/4cupquinoa
3large carrots, grated (1 1/2 cups)
114.5 ounce can low-sodium vegetable broth
115 ounce can black beans, rinsed and drained
1/2cupfrozen corn, thawed
1 1/2cupsgrated Pepper Jack cheese, divided
Salt and pepper to taste
4large red bell peppers, halved lengthwise, ribs removed
Instructions
Heat oil in a large saucepan over medium heat. Add onion, celery and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans, corn and 1 cup cheese. Season to taste with salt and pepper.
Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish.
Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.