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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 282.9 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 9.8 g

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

Submitted by: KERRYHF

Introduction

Full of veggies, whole grains, and protein, this makes a delicious meal. Bell peppers are stuffed and roasted to soft, sweet perfection. Must try! Full of veggies, whole grains, and protein, this makes a delicious meal. Bell peppers are stuffed and roasted to soft, sweet perfection. Must try!
Number of Servings: 2

Ingredients

    2 Mediuem Bell Peppers (any color)
    1/4 c. Quinoa
    1/2 c. Water
    1.5 c. Fresh Spinach
    1/2 Red Ripe Tomato, chopped
    1/2 c. Canned Black Beans (drained and rinsed)
    Soy Sauce, to taste
    Sriracha, to taste
    Black Pepper, to taste
    Balsamic Vinegar, two dashes

Directions

Preheat oven to 400 degrees and place rack in center of oven.

In a small saucepan, bring water and quinoa to a boil. Turn heat to low, cover, and cook for 7-8 minutes.

In the meantime, cut the tops (from about 3/4 of a inch from the top) off the bell peppers and set tops aside. Remove seeds.

Once quinoa has par-cooked, stir in spinach and cook until spinach is wilted. Add tomatoes, black beans, soy sauce, sriracha, balsamic, and black pepper to taste. Spoon mixture into peppers, and cover peppers with tops.

Place peppers on a baking sheet; if peppers do not balance, tear off a section of aluminum foil, twist and form into a ring that serves as a base for the peppers. Bake for 40 minutes, until peppers have brown spots along the tops and sides.

Serving Size: Makes 2 Servings

Number of Servings: 2

Recipe submitted by SparkPeople user KERRYHF.






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