INGREDIENTS

• 1 cup cooked quinoa or rice
• You can buy precooked frozen or in pouches, just make sure they are plain with no added flavors
• 4 peppers- any color you would like- the green are just not as sweet as the other colors.
• 1/2 cup chopped onion
• 1/2 cup chopped pepper (we will get this from chopping the tops when we remove them)
• 1/2 cup canned diced tomatoes
• 1/2 cup frozen chopped spinach
• 1/2 cup frozen corn
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1Tablespoon dried parsley
• 1/2 cup black beans
• 1 15 oz can crushed tomatoes, low sodium
• 1-2 Tablespoons shredded cheese if desired

PREPARATION

• Preheat oven to 400 degrees.
• Take out the 1/2 cup each of corn and spinach and place in a large bowl to thaw.
• Carefully cut the tops from the peppers and remove the seeds.
• Chop up the tops to save for the filling.
• If cooking the quinoa or rice, rinse1 cup dry quinoa or rice with a strainer.
• Put in a small saucepan with two cups of water.
• Cook on high until boiling.
• Cover and cook for 8-10 minutes, or until rice is tender or quinoa forms small rings.
• In the bowl with corn and spinach, add 1 cup cooked quinoa or rice, black beans, chopped onions and peppers, 1 cup canned diced tomatoes, and spices. Mix to blend.
• Fill peppers with mixture. Set aside any leftover filling.
• Take a 8X8 baking dish and add the remaining chopped tomatoes and one cup of the crushed tomatoes to the bottom.
• Put peppers in the sauce and if desired, top with shredded cheese.
• Cover with foil and bake 20-25 minutes.
• Once sauce is bubbling and peppers are soft, remove foil and cook another 5-10 minutes.
• Remove peppers from pan and put on plate or place in container for a future meal.
• Add the remaining filling from the peppers to the sauce along with the extra cup of rice or quinoa and mix. Serve on the side.