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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.6
  • Total Fat: 10.3 g
  • Cholesterol: 3.3 mg
  • Sodium: 121.6 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.8 g

View full nutritional breakdown of Roasted Red Pepper stuffed with Quinoa, Goat Cheese & Chickpeas calories by ingredient
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Roasted Red Pepper stuffed with Quinoa, Goat Cheese & Chickpeas

Submitted by: SPOOKYTHECAT

Introduction

I modified a recipe I saw in Smitten Kitchen ( a fantastic recipe site!) I did not have some of her ingredients, & also wanted to make a more healthful version. I modified a recipe I saw in Smitten Kitchen ( a fantastic recipe site!) I did not have some of her ingredients, & also wanted to make a more healthful version.
Number of Servings: 2

Ingredients

    2 Red Bell Peppers
    Zucchini sliced thin
    Onion chopped
    Olive Oil 1 tbs
    Chickpeas rinsed/drained about 1/4 cup
    Quinoa cooked , about 1/4 cup
    Goat Cheese~ about 1/2 oz
    Cherry Tomatoes about 8, halved

Directions

Preheat oven to 350.

Cut the tops off of the peppers (& a bit off the bottom so they'll stand erect)
roast 15 mins in a small pan sprayed with Pam.
(I used a bread pan)

Cook quinoa as directed on package~ also 15 minutes.

Cut small zucchini in half, put second half away.
Slice down the middle , & then cut across in thin slices.
Chop small onion.

Saute both in olive oil, about 5 minutes until soft~remove from heat & add tomatoes, chickpeas, quinoa & goat cheese.
Add salt/pepper to taste & Italian herbs if desired.

Stuff peppers with the mixture & bake an additional 15 minutes.

We served ours with chicken, but this is a complete nutritional meal in itself.




Number of Servings: 2

Recipe submitted by SparkPeople user SPOOKYTHECAT.






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