Recipes:

NoBake Bell Pepper Quinoa Casserole
(34 servings)

Ingredients

1 Tbsp Oil
½ medium Yellow Onion, diced
1 cloves garlic, minced
½ Bell Pepper, any color, seeds removed and diced
2 cups chopped Tomatoes or 1 can (28oz) whole tomatoes (or diced, stewed, roasted, any kind will work)
½ can or 1 cup Black Beans, drained
⅛ tsp Salt (salt is always optional)
¼ tsp Black Pepper
½ tsp Cumin
1 Tbsp Worcestershire, to taste
1 cup rinsed quinoa or rice, any kind
23 ounces Fresh Spinach (or 1 handful), fresh or frozen
¼ cup Cheese, shredded (any kind of cheese you like!)

Instructions

1. Heat a medium pot on medium heat and add oil. Add onion and sauté until soft and translucent, about 3 minutes. Add garlic and cook for an additional 30 seconds.
2. Add bell pepper, tomatoes, salt, pepper, cumin, and Worcestershire and stir, breaking up tomatoes if necessary.
3. Add rinsed quinoa and stir. Add spinach and stir. Bring to a boil, cover, and reduce heat to a simmer and cook 20 minutes or until quinoa is cooked. (If using rice, cooked as directed on the packaging)
4. Turn off the heat, add shredded cheese on top, and cover for 1 minute to allow cheese to melt.
5. Serve with hot sauce, chips, cilantro, whatever you love!

Notes:
You can use any tomatoes you have on hand, like a 15oz can of crushed tomatoes, even the ones with green chilies. If you only have a small can of diced tomatoes, you can also add 1 4oz can of tomato sauce and about ½ cup of water.
You can add ½ lb of ground beef or turkey in step 1 to add more protein, if desired.

Roasted Red Pepper and Tomato Soup

Olive Oil
2 Red Bell Peppers, seeded and quartered
46 cloves Garlic, unpeeled
½ Yellow Onion, diced
910 Tomatoes, cored and chopped (or 1 (28oz) can Diced or Crushed Tomatoes)
1 ½ cups Chicken Broth or Vegetable Broth
Salt
Pepper
1 Tbsp Dried Basil
Optional Toppings: Heavy Cream, Sour Cream, or Greek Yogurt


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment.
2. Place the red bell peppers and unpeeled garlic cloves on the baking sheet and drizzle with oil. Lightly toss in the oil and then bake for 3045 minutes or until tender and edges are lightly charred. Remove and set aside.
3. In a large pot, heat olive oil on medium heat. Add onions and saute until soft, about 34 minutes.
4. Add tomatoes, chicken broth, salt, pepper, and dried basil. Bring to a simmer, and cook, stirring occasionally, for 10 minutes or until reduced slightly.
5. Peel roasted garlic and add to the pot. Add roasted red peppers and salt and pepper to taste. Bring to a simmer, cover, reduce heat, and cook for 30 minutes.
6. Using a hand blender, blend carefully until smooth. You can use a blender instead by carefully adding ½ cup of vegetables at a time and blending until smooth. If using a blender, be careful to not place the lid on too tightly and cover with a kitchen towel to avoid splattering.
7. Season to taste with additional salt and pepper and serve with parmesan and fresh basil.

Notes for a creamy soup, add ½ cup heavy cream after blending and heat on medium heat until heated through. Or simply serve with sour cream or Greek yogurt on top.



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