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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 370.6
  • Total Fat: 12.8 g
  • Cholesterol: 16.8 mg
  • Sodium: 274.7 mg
  • Total Carbs: 49.8 g
  • Dietary Fiber: 11.2 g
  • Protein: 17.0 g

View full nutritional breakdown of Quinoa stuffed pepper calories by ingredient
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Quinoa stuffed pepper

Submitted by: BLAHDEEDO

Introduction

Great meatless dish. Great meatless dish.
Number of Servings: 6

Ingredients

    whole peeled tomatoes, 28 oz can
    3 cloves garlic, peeled
    1 chipotle pepper (packed in adobo sauce)
    2 tbsp olive oil
    1/2 small red onion, diced
    1/2 small red bell pepper, diced
    1 plum tomato, diced
    1 15-oz can black beans, rinsed and drained
    1 cup cooked quinoa
    1 tsp chili powder
    3 tbsp chopped green onions
    3 green bell peppers, halved
    1 cup shredded monterey jack or pepper jack cheese

Tips

Can use poblano Peppers in place of the green peppers. Taste the filling for salt/pepper needed. Can use boxed Near East quinoa/brown rice mixtures of any flavor for added appeal. Can also change the beans for Pinto beans.


Directions

Add whole tomatoes, garlic and chipotle pepper to food processor and puree until smooth. Add to a saucepan and simmer over medium heat until slightly thickened, about 15 minutes.
Heat the oil in a large skillet over medium high heat. Add the onions and bell peppers and saute until softened, about 5 minutes. Add the plum tomatoes and cook another 3 minutes. Stir in the beans, quinoa, and chilli powder. Turn off the heat and fold in the chopped green onions.
Stuff the peppers with the quinoa mixture. Ladle about half of the tomato sauce into a 13x9 casserole dish. Place the peppers on top and ladle the remaining sauce over the peppers. Sprinkle the peppers with the cheese, cover with foil and bake for 30 minutes on 400 degrees. Remove the foil and cook until peppers are very soft 10-20 more minutes.

Serving Size: makes 6 peppers

Number of Servings: 6

Recipe submitted by SparkPeople user BLAHDEEDO.






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