Healthy, vegetarian, gluten-free, low fat, low calorie and also delicious? It’s true!
I know the classic preparation for a meal like this usually includes ground beef, but the protein packed, heartiness from fiber laden rosemary and olive oil quinoa, beans and corn really do the trick. There’s a hint of creaminess from my go-to Laughing Cow garlic and herb soft cheese, slight acidity from stewed tomatoes, and a punch of heat from a blanket of pepper jack melted over top.
I created this for our friends last night and served it with a fresh side salad. I am pleased to report that the meal received very positive reviews. Even from Hubby. And Hubby really loves his meat dishes.
2 red peppers
2 yellow peppers
1 box quinoa blend with rosemary and olive oil
4 slices reduced fat pepper jack cheese
2 wedges garlic and herb Laughing Cow cheese
1 (15 oz.) can fresh cut whole kernel corn, rinsed and drained
1 cup black beans, rinsed and drained
1 (10 oz.) bag frozen spinach, defrosted
1 (14.5 oz.) can stewed tomatoes
1 tablespoon minced garlic
Olive oil (for quinoa)
Nonstick cooking spray
Salt and pepper to taste
Preheat oven to 350 degrees. Cut peppers in half and remove white flesh and seeds.
Boil quinoa according to directions.
In a large pan, sautee garlic with a few sprays of cooking oil.
Pour in stewed tomatoes and season with salt and pepper to taste.
Stir in quinoa, beans and corn.
Add cheese wedges and mix until they melt completely.
Top each pepper with half a piece of pepper jack cheese.
Bake for 45 minutes to an hour. Cheese will be melted and peppers will be tender.
Eat and enjoy a meatless version of this classic dish!