Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 296.1
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 294.6 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 12.2 g
- Protein: 13.0 g
View full nutritional breakdown of Skinny Quinoa & Black Bean stuffed Red Peppers calories by ingredient
Skinny Quinoa & Black Bean stuffed Red Peppers
Submitted by: CHRISWANTSABSIntroduction
Several people have already posted this recipe but I cook it with half the fat and with fire roasted chopped tomatoes instead of tomato sauce. It cuts down the fat and the sugar -- without losing (in our opinions) any flavor. The peppers are sweet enough on their own. I also use more spices than the book calls for -- Cumin, Sage, Onion Powder, Black Pepper and Smoked Paprika. I like these with an interesting salad like apple-walnut-cranberry or something like that. Several people have already posted this recipe but I cook it with half the fat and with fire roasted chopped tomatoes instead of tomato sauce. It cuts down the fat and the sugar -- without losing (in our opinions) any flavor. The peppers are sweet enough on their own. I also use more spices than the book calls for -- Cumin, Sage, Onion Powder, Black Pepper and Smoked Paprika. I like these with an interesting salad like apple-walnut-cranberry or something like that.Number of Servings: 4
Ingredients
-
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups finely chopped fresh mushrooms
1 teaspoon each - cumin, sage, onion powder, black pepper, and smoked paprika
1 teaspoon salt
1 15-ounce can Fire Roasted Tomatoes
1/4 cup water
1/2 cup quinoa
4 large red bell peppers
1 15-ounce can black beans, drained and rinsed
Directions
In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the seasonings and salt. Add the quinoa and 1 cup of the tomatoes (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 375º F (175° C), and prepare the peppers.
Combine the beans with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pulse the remaining tomatoes in a food processor and pour over the peppers. Bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.
Makes 4 peppers -- I'd let them cool more than 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKRABBIT.
Meanwhile, preheat the oven to 375º F (175° C), and prepare the peppers.
Combine the beans with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pulse the remaining tomatoes in a food processor and pour over the peppers. Bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.
Makes 4 peppers -- I'd let them cool more than 5 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKRABBIT.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
