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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 375.7
  • Total Fat: 15.4 g
  • Cholesterol: 20.0 mg
  • Sodium: 260.7 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 18.8 g

View full nutritional breakdown of Quinoa Stuffed Peppers calories by ingredient
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Quinoa Stuffed Peppers

Submitted by: SUSAN1019


Number of Servings: 6

Ingredients

    1 c quinoa, dry
    6 medium bell peppers (any color!)
    3 tbsp olive oil
    1 c chopped onions
    3 garlic cloves, pressed / minced
    1 1/2 tsp ground cumin
    1 1/2 tsp ground coriander
    1/2 tsp red pepper flakes
    1/2 tsp salt
    1 c carrots, peeled and diced
    3/4 c celery, diced
    1 c zucchini, diced
    1 1/2 c corn kernals, fresh or frozen
    2 c cheddar cheese, shredded

Directions

Rinse and cook quinoa as directed on packaging

Cut peppers in half, lengthwise, leaving stems on and seed them. Brush shells w olive oil (inside and outside). Place cut side down on baking pan and roast for 15 - 20 minutes at 400, until softened and slightly browned - but not collapsed.

Remove peppers and reduce oven to 350.

While peppers and quinoa cook, prepare other veggies. Heat skillet w remaining tbsp olive oil and saute onions and garlic for about 5 minutes. Stir in remaining veggies and spices. Cover and cook for about 10 minutes, until veggies very tender.

Combine veggies and cooked quinoa, adding salt to taste. Turn over roasted pepper shells and stuff w filling. Sprinkle cheese on each half and bake for 10 - 15 minutes until cheese is melted.

Enjoy!



Number of Servings: 6

Recipe submitted by SparkPeople user SUSAN1019.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Delicious and healthy! I never really had quinoa before so I was a little nervous about what to expect...but the flavors were great and I loved it - plus leftovers! The only thing is that for a mom of 2 with a third on the way, it's a little time consuming for a weeknight meal after work. - 8/18/10

    Reply from SUSAN1019 (8/31/10)
    I agree.... this is one of those meals you need to make on a Sunday afternoon and have it all week. Also, I have found that it freezes well. Pop in in the oven (or toaster oven) until the cheese melts and it's warm. Tastes just as good as when first made!


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