This is the vegetarian version of a ground beef stuffed peppers recipe I found a while ago. Honestly, I think I prefer this one! Quinoa, carrots, corn, celery, onion, beans, and spices stuffed inside a bell pepper topped with cheese. Great healthy lunch or dinner!
Prepare quinoa according to package directions, until water/oil is absorbed and rice is fluffed up. I tried a flavored quinoa blend to add a bit more seasoning. Set aside.
Meanwhile, preheat oven to 350. Add black beans, chopped celery, onion, garlic, corn, water chestnuts, spices, and optional peas and carrots to a large pot over medium low heat. Optional- add 1/2 cup frozen peas and/or 1 shredded carrot. Cook until tender, about 10 minutes, stirring occasionally.
Line a 9 x 13 pan with parchment paper. Cut off tops of peppers and place into prepared pan. Sprinkle Parmesan cheese into the bottom of the peppers.
Stir in quinoa and tomato sauce to the softened vegetables. Stir until combined, remove from heat.
Fill each pepper with the quinoa mixture. Top with Tex Mex cheese.
Bake for 35 to 45 minutes, or until the pepper is browned around the top.