Quinoa Stuffed Peppers

(Adapted from Feb 2009 Vegetarian Times) Serves 4.

1 Tbs olive oil
1 small onion, chopped
1/2 Tbsp ground cumin
1 clove minced garlic
5 oz frozen chopped spinach, thawed and squeezed dry
1 15oz can diced tomatoes, drained, liquid reserved
7 oz canned black beans, rinsed and drained
1/3 + cup quinoa, rinsed
2 medium carrots, grate
1 c vegetable broth
3/4 c pepper jack cheese, grated, divided
2 large red bell peppers, halved lengthwise, ribs and seeds removed

Saute onion in EVOO until soft.  Add cumin and garlic, saute about 1 min.  Stir in spinach and drained tomatoes.  Cook about 5 minutes or until all the liquid has cooked off.  Stir in black beans, quinoa, carrots and vegetable broth. 

Pepper Stuffing.... Veggies and Quinoa

Pepper Stuffing.... Veggies and Quinoa

Cover, bring to a boil.  Reduce heat to medium-low, simmer 20 minutes or until quinoa is tender.  Meanwhile, preheat oven to 350.  Pour reserved liquid from tomatoes into bottom of baking dish.  When quinoa mixture is done, stir in 1/2 c cheese.  Fill each pepper half with a quarter of the quinoa mixture and place in baking dish. 

Going Into the Oven

Going Into the Oven

Cover with foil and bake for 1 hour.  Uncover, sprinkle each pepper with remaining cheese and bake 15 minutes more, until tops are browned.  Let stand 5 minutes, drizzle each with pan juices before serving.

Time to Eat!

Time to Eat!

Whole Wheat* Pizza Crust

1 Tbsp Dry Active Yeast

1 c warm water, 110 – 115 F

1 1/2 c whole wheat flour

1 1/2 c white flour

2 tsp sugar

1/2 tsp kosher salt

2 Tbsp Canola or Olive Oil

Dissolve yeast in warm water.  Allow mixture to rest for 5 minutes.  Stir in (all but a 1/2 c of the) flour, sugar, salt and oil.  Knead in remaining 1/2 c of flour by hand (maybe a Tbsp or two more, if needed) for about 5 minutes.  Dough will be smooth and elastic.

Coat dough with oil, put in a bowl, cover bowl with plastic wrap and a hot, wet towel.  Allow dough to rise about 15 minutes.

Preheat oven to 425F.  Grease a 13″ inch pizza pan with a little oil (or dust a pizza stone with corn meal) stretch dough to fit pan.  Top as desired, bake 12 – 15 minutes, until cheese is melted and crust is browned.

*Use any proportion of whole wheat and white flour, totaling 3 cups.  Be warned though that anything more than 1 1/2 c of whole wheat flour and the dough turns too tough.  The more white flour (and therefore less ww flour) the softer the dough will be.

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