Quinoa Stuffed Peppers (Serving = 1/4 recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 545.0
- Total Fat: 21.0 g
- Cholesterol: 56.7 mg
- Sodium: 1,070.0 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 9.7 g
- Protein: 30.2 g
View full nutritional breakdown of Quinoa Stuffed Peppers (Serving = 1/4 recipe) calories by ingredient
Introduction
Ancient Harvest Quinoa's recipe for Traditional Quinoa Stuffed Peppers. Ancient Harvest Quinoa's recipe for Traditional Quinoa Stuffed Peppers.Number of Servings: 4
Ingredients
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1 c. Quinoa
2 c. Water
4 large or 6 med Green Peppers (tops & seeds removed)
1 medium Onion, diced
1/2 lbs. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, diced, reserve juice
2 cloves Garlic, crushed
1 - 12 oz jar Mexican Salsa
2 Tbsp. Dry Sherry
10 oz Mozzarella Cheese, shredded
Directions
Preheat oven to 325-degrees. Cook quinoa per package directions. Steam peppers until soft but not limp.
In large skillet, saute onion and mushrooms in butter. Add tomatoes (reserve the juice). Add garlic and salsa. Cook over medium heat for 10 min. Add sherry and simmer 10 min. Fold in quinoa.
Place peppers in baking dish and fill with quinoa mixture. Thin remainder of mixture with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325-degree oven for 30 - 35 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SIMPLE_IS_BEST.
In large skillet, saute onion and mushrooms in butter. Add tomatoes (reserve the juice). Add garlic and salsa. Cook over medium heat for 10 min. Add sherry and simmer 10 min. Fold in quinoa.
Place peppers in baking dish and fill with quinoa mixture. Thin remainder of mixture with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325-degree oven for 30 - 35 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user SIMPLE_IS_BEST.