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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,622.5 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 13.9 g
  • Protein: 14.2 g

View full nutritional breakdown of Black Bean, Mushroom, and Quinoa-Stuffed Peppers calories by ingredient
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Black Bean, Mushroom, and Quinoa-Stuffed Peppers

Submitted by: G3RALD

Introduction

Copied word for word from "Vegan with a Vengeance", I recommend it. Very flavorful. For flexibility, the stuffing can be made a day or two in advance. Copied word for word from "Vegan with a Vengeance", I recommend it. Very flavorful. For flexibility, the stuffing can be made a day or two in advance.
Number of Servings: 4

Ingredients

    2 Tbls: Olive Oil
    1 Med.: Onion
    3 cloves: Garlic
    2 cups: Finely Chopped Mushrooms
    1 Tbls: Chili Powder
    1 tsp: Salt
    1 - 15-ounce) can: Tomato Sauce
    1/4 cup: Water
    1/2 cup: Quinoa
    4 large: Red Peppers
    1 (15-ounce) can
    or
    2 cups: Black Beans
    1 tsp: Maple Syrup
    Cilantro or Parsley for garnish

Directions

In a saucepan over medium heat, saute the onions in the olive oil for 3 to 5 minutes, until the onions are translucent. Add the garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add quinoa and 1 cup of the tomato sauce (reserve the rest) and the water, lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with filling and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers and bake for 15 minutes. Remove from oven, garnish with cilantro or parsley, and serve.

Serving Size: Makes 4 Single-Pepper Servings

Number of Servings: 4

Recipe submitted by SparkPeople user G3RALD.






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