Vegetarian Times sends emails to my inbox and many times I really think they look amazing!! This is no exception. The original is a little different (of course). For one, it calls for cheese which isn't in my recipe. However you are more than welcome to add it back in. Other changes have been made for what I had on hand.
1Tbs. olive oil
1 medium onion, finely chopped
3 large carrots, finely chopped
1 cup cauliflower, finely chopped
2 cloves garlic, minced (2 tsp.)
1 Tbs. ground cumin
1/4 Tsp. chili powder
1/2 Tsp. paprika
5-oz. spinach, chopped
1 15-oz. cans diced tomatoes, drained, liquid reserved
1/2 cup frozen edamame
1/2 cup frozen vegetable medley from Trader Joes
1 cup pre-cooked ham, shredded
1/3 cup quinoa
4 large red bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion thru garlic, and cook 5 minutes, or until soft. Add spices and spinach and sauté 1 minute. Stir in drained tomatoes and frozen veggies. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in ham and quinoa. Measure out the reserved tomato juice and water to make 1 cup, pour in. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour 1/4 cup water in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes.