SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.3
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 46.7 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 7.7 g

View full nutritional breakdown of Quinoa and Black Bean Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Quinoa and Black Bean Stuffed Peppers

Submitted by: ALICIAJOYMOSKAL


Number of Servings: 8

Ingredients

    2 cloves garlic
    4 TB onion
    2 ts coriander
    2 TB olive oil
    1 medium zucchini (grated)
    2 ears fresh corn (cut off the cob)
    1 ½ cans black beans
    2 cups cooked quinoa
    Juice of 1 lemon
    ¼ cup fresh cilantro
    1 TB Braggs amino acids or ½ ts salt
    3 large red peppers


Directions

Cut the peppers in half long way through the stem; carefully remove all seeds and rind of the pepper. Leaving the stem on or carefully cutting it out. Arrange face down on a baking sheet, set aside. Preheat oven to 400.
Add chopped onions, chopped garlic, and olive oil to a large sauté pan. Cook for a few minutes over medium heat until onions start to become transparent. Add in the coriander and mix until onions and garlic and coated. Add in the grated zucchini and corn to the pan. Mix together for a few minutes until the zucchini starts to soften and the corn turns bright yellow. During this time you want to put the peppers into the oven and cook facedown for 5-7 minutes to soften. Add in the beans and quinoa into the stove top mixture, mix thoroughly. Add in the chopped cilantro, lemon juice, and Braggs.
Take the peppers out of the oven. Carefully flip using tongs. Fill the peppers with the mixture. Place back in oven for 15 minutes or until peppers are soft through with a knife.



Number of Servings: 8

Recipe submitted by SparkPeople user ALICIAJOYMOSKAL.






Great Stories from around the Web


Rate This Recipe