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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 501.9
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,040.1 mg
  • Total Carbs: 86.8 g
  • Dietary Fiber: 13.2 g
  • Protein: 16.3 g

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

Submitted by: MARINO57

Introduction

4 servings 4 servings
Number of Servings: 4

Ingredients

    1 cup Traditional Quinoa
    2 cups water
    4 large or 6 medium Green Peppers
    1 medium onion, diced
    1/2 lb. fresh Mushrooms, sliced
    2 Tbsp Olive Oil
    1-28 oz can Tomatoes, coarsely diced (reserve
    liquid)
    2 garlic cloves, crushed
    1-12 oz jar Mexican Salsa
    10 oz part-skim mozarella cheese, shredded

Directions

Pre-heat oven to 325 degrees. Cook quinoa according to package directions. Steam the green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in olive oil. Add the crushed garlic and salsa. Cook over medium heat for 20 minutes. Fold in quinoa. Place peppers in a baking dish and fill with quinoa mixture. This will take about half of the mixture. Thin remainder with the reserved juice and pour around the peppers..
Sprinkle with shreddeded mozarella cheese and bake in oven for 30-35 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user MARINO57.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is YUMMY! Since we are sticking to Dr. Esselstyn's vegan plan, I omitted the cheese and oil. I sauteed in some of the tomato juice instead. Be sure to use big peppers as this makes a generous amount of filling. Instead of steaming, I parboil the peppers for four minutes. - 5/31/09

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  • Loved it! - 2/22/13

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  • These are awesome! My husband doesn't even like stuffed peppers but he loved this recipe. Sorry Grandma Brunner, I won him on this one!! - 4/28/11

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  • Very tasty, I don't like stuffed peppers, but this recipe rocked. - 9/11/10

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  • I made this tonight, with the only exception is that I used canned mushrooms becuase I did not have fresh. I thought it was very good - and it does make a lot of filling. But, if you aren't too crazy about peppers, the filling is just AWESOME and can be eaten by itself. Very filling! - 9/11/10

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  • Very similar to a recipe I found in Vegetarian Times, Feb issue. I made them tonight and they are wonderful! - 6/7/09

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  • I really enjoyed it, but it was not a big hit with the 5 year old (who are picky from time to time) - 2/5/08

    Was this review helpful?   yes  No