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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 182.1
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 18.9 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.5 g

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

Submitted by: TECHCATZ

Introduction

Healthy alternative to rice-stuffed peppers. And any left-over stuffing easily makes a nice salad the next day when lemon juice or salad dressing is added. Also works well as a good egg white omlet ingredient! Healthy alternative to rice-stuffed peppers. And any left-over stuffing easily makes a nice salad the next day when lemon juice or salad dressing is added. Also works well as a good egg white omlet ingredient!
Number of Servings: 6

Ingredients

    2 C quinoa, cooked
    1 T olive oil
    1 small onion, chopped
    2 cloves garlic, minced
    portabella mushrooms, chopped (about 6 oz)
    3 medium tomatoes, seeded and chopped
    2 T fresh basil, chopped
    2 C baby spinach
    salt & pepper to taste
    6 medium-sized bell peppers
    6 T parmesan cheese (optional)


Directions

Cut tops off peppers. Seed and remove inner ribs. Discard stem and chop remaining flesh from tops.

Heat oil. Saute onion and chopped pepper tops for 3 min. Add garlic and saute for 1 min. Add portabella mushrooms and tomatoes. Cook 5 minutes.

Add cooked quinoa and basil & spinach . Cook until spinach wilts (1-2 minutes).

Stuff peppers with mixture. Either place in baking dish and bake in 400 degree oven (45-60 minutes) or grill (about 45 minutes) until peppers are soft, but still a bit firm.

Top with parmesan cheese if desired. (not included in nutritional information)

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TECHCATZ.






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