1 – 2 Tbsp coconut oil
1 onion, diced
1/2 bell pepper, diced
1 clove of garlic, minced
1 Tbsp cumin
1 Tbsp turmeric (optional)
1 tsp coriander (optional)
1.5 c black beans (or a 15 oz can, rinsed an drained)
1 c uncooked quinoa, rinsed well
2 c water
2 large handfuls of fresh spinach, chopped
salt to taste
2 – 4 peppers, stem, spines and seeds removed, cut in half
shredded cheese for topping if desired
Saute onions, pepper and garlic in oil until soft, add spices and coat all vegetables well. Allow to cook for 5 minutes or so before adding beans, quinoa and water.
Cover and allow to simmer for 15 – 20 minutes until quinoa is soft and cooked, stirring occasionally to be sure nothing is sticking to the bottom of the pan.
Add chopped spinach (and a little more water if needed) and simmer for another 5 minutes or so, until spinach is soft and reduced in size.
Begin stuffing peppers or transfer it to a storage dish until later.
Preheat the oven to 350, prep and stuff peppers in a baking dish. Top with a shredded cheese if you like (I used colby jack) and bake uncovered for 45 minutes.
Give them about 10 minutes to cool and set before serving.