- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 196.1
- Total Fat: 4.9 g
- Cholesterol: 12.6 mg
- Sodium: 321.8 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 6.1 g
- Protein: 9.0 g
Peppers Stuffed with Quinoa, Spinach and Feta CheeseSubmitted by: MELTNSUE
IntroductionRecipe adapted from Vegetarian Suppers by Deborah Madison Recipe adapted from Vegetarian Suppers by Deborah Madison
1 Yellow Pepper cut in half and cleaned
1/2 tablespoon olive oil
4 spear fresh asparagus, cut into 1 inch lengths
1/2 cup chopped onion
2 Tbsp scallions, chopped finely
2 cloves garlic, chopped finely
1/4 cup chopped cilantro
1/2 cup Spinach, frozen,
1/2 cup Sweet Corn kernels, frozen
1/2 teaspoon ground cumin
1/2 cup quinoa, cooked
1 oz Feta Cheese
Saute asparagus in olive oil for 2 minutes. Add garlic, onions, and scallions and saute until soft. Add cilantro and saute until wilted.
Add spinach, corn, cumin and quinoa and heat through. Season to taste.
Stuff into pepper halves and top with crumbled feta cheese.
Bake in 400 degree oven for 25 mins. Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user MELTNSUE.
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Member Ratings For This Recipe
Made this for a 'gluten free' friend and myself. Didn't even tell her it was lowfat and neither of us missed anything. This was delicious! Substituted zucchini and mushrooms for asparagus and corn. Doubled the recipe and used one red and one yellow pepper. Really good! - 2/3/09
This recipe was amazing! I dont like onion so I left out the onion and scallion and didnt have fresh cilantro so I used dried.
When I cooked the Quinoa I used vegetable broth, instead of water like package directions, to give it more flavor.
Will definately make again!!! - 1/13/09