We are currently in the month of Av on the Hebrew calendar, and observant Jewish people usher in this month by abstaining from meat for the first nine days. This inspired us to find a delicious meatless dish for you this week. Enjoy!
- 2 bell peppers, any color
- Canola oil
- ½ medium yellow onion, chopped
- ½ cup uncooked quinoa
- 1 cup vegetable stock
- ½ cup black beans, rinsed and drained
- ¼ cup pimento-stuffed green olives, halved
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic salt
- ¼ teaspoon cumin
1) Preheat the oven to 375˚ F.
2) Cut each pepper in half and remove all seeds and membranes. Brush with oil and set in a lightly greased baking dish.
3) Sauté the onions over medium heat in a saucepan until translucent. Add the quinoa and then the vegetable stock and bring to a boil. Once boiling, turn the heat to low and simmer, covered, for 15 minutes until all the liquid has evaporated.
4) In a separate bowl, mix the cooked quinoa, black beans, olives, salt, pepper, garlic salt, and cumin.
5) Fill each pepper with the mixture. Cover the dish with foil and bake for 30 minutes. Remove the foil, and bake for another 20 minutes.
6) Garnish with cilantro, and serve.