Black Bean and Quinoa Chili-Stuffed Peppers on Basmati Rice

That's a pretty long title isn't it? This recipe (modified) comes the from the January 2014 issue of "Triathlete". Before you ask, no, I'm going to try a Triathlon anytime soon. This magazine was in Christmas stocking :) Back to the recipe. This is a Vegan Dish that is packed with protein! This was a really good dish and because I ended up opening a number of different cans of things, Bean's Corn, etc, I was able to use the leftover to make another complete dish! (See Burrito / Enchilada Wraps)

Ingredients (Chili):
1/2 - Tbsp olive oil
1 - Bell pepper, diced
1/2 - Cup onion, chopped
4 - Cloves garlic, minced
2 1/4 - cups canned, diced tomatoes
1/4 - Cup quinoa, uncooked (rinsed)
2 - Tsp chili powder
1/2 - Tsp cumin
1/2 - Tsp oregano
1/4 - Tsp salt
1/4 - Tsp pepper
1 - Bay leaf
1 - Cup canned black beans (rinsed)
1 - Cup canned pinto beans (rinsed)
1/2 - Cup canned corn (rinsed)



Ingredients (Peppers):
4 - Bell pepper, halved and seeded
1/4 - Cup cilantro, minced
1 - Cup basmati rice, uncooked



Directions:
Preheat oven to 400 F
Boil water and cook basmati rice in pot (10 - 15 minutes - Keep warm when finished)
In a large pan, heat olive oil over medium-high heat, add onions and diced bell pepper. Saute until softened.



Add garlic and saute for 1 minute more



Add tomatoes, quinoa, spices, bay leaf and mix together well



Add black beans, pinto beans, corn and mix again





Partially cover and simmer on low-medium heat for 15 minutes
While chili is simmering, lightly oil a foil-lined baking sheet and place half peppers cut side down. Bake in oven for 10 - 15 minutes or until lightly roasted





Remove peppers from oven, and divide chili evenly amount them. Serve over basmati rice. Sprinkle with cilantro. Serves 4