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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 771.4 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 11.0 g
  • Protein: 10.2 g

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

Submitted by: AUNTIELINDAH

Introduction

This is from Losing it With Jillian Michaels This is from Losing it With Jillian Michaels
Number of Servings: 4

Ingredients

    3/4 cups uncooked quinoa
    4 large red or yellow peppers
    1 tbsp olive oil
    1 onion, chopped
    1 cup cremini or button mushrooms
    2 cloves garlic, chopped
    1/4 tsp red pepper flakes
    1 tbsp tomato paste
    1 medium zucchini, halved lengthwise and thinly sliced crosswise
    14 oz diced tomatoes, drained
    1 tbsp fresh oregano
    1/4 tsp salt
    1/4 tsp pepper
    2 cups marinara, for serving

Directions

In a small saucepan, bring 1 1/2 cups water to a boil. Place the quinoa in a strainer and rinse under cold water until the water runs clear. Stir the quinoa into the boiling water, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Let stand, covered, for 5 minutes. Fluff with a fork and set aside.

Meanwhile, use a sharp paring knife to cut out the core from the peppers. Pull out any seeds and rinse the peppers inside and out. Place them cut side down on a microwave-safe plate. Microwave on high power until slight softened, 3 to 4 minutes. Set aside to cool.

In a large skillet, heat the oil over medium heat. Add the onion, mushrooms, garlic, and crushed red pepper, if using. Continue to cook, stirring occasionally, until the mushrooms are golden brown, about 8 minutes.

Stir in the tomato paste and cook for 1 minute. Stir in the zucchini, tomatoes, oregano, and salt and pepper and cook for about 2 minutes. Stir in the quinoa and remove the pan from the heat.

Place the peppers cut side up in a medium roasting pan. Spoon the filling into the peppers and fill the pan with water 1/2 inch deep. Bake until the peppers are tender and the top of the filling is lightly browned and crunchy, about 30 minutes.

Meanwhile, in a small saucepan, heat the marinara over low heat. When the peppers are cooked, place one on each of four plates. Spoon the sauce alongside or on top and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user AUNTIELINDAH.






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