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     Title: Quinoa & Black Bean Stuffed Peppers
Categories: Grains, Beans, Cheese, Vegetables
     Yield: 4 Servings

 1 1/2 c  Water
     1 c  Quinoa; rinsed
     4 lg Bell peppers
    16 oz Jar chunky salsa; divided
    15 oz Can black beans;
          - rinsed, drained
   1/2 c  Ricotta cheese
   1/2 c  Monterey Jack cheese;
          - shredded, divided

 Set oven @ 400°F/205°C.

 In a small saucepan, bring water to a boil. Add quinoa. Reduce
 heat; simmer, covered, until water is absorbed, 10 to 12 minutes.

 Meanwhile, cut and discard tops from peppers; remove seeds. Place
 in a greased 8" square baking dish, cut side down. Microwave,
 uncovered, on high until crisp-tender, 3 to 4 minutes. Turn peppers
 cut side up.

 Reserve 1/3 cup salsa; add remaining salsa to quinoa. Stir in
 beans, ricotta cheese, and 1/4 cup Monterey Jack cheese. Spoon
 mixture into peppers; sprinkle with remaining cheese. Bake,
 uncovered, until filling is heated through, 10 to 15 minutes. Top
 with reserved salsa.

 Recipe by Cindy Reams, Philipsburg, Pennsylvania

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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