Peppers Stuffed with Quinoa, Spinach and Feta Cheese
Nutritional Info
- 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
View full nutritional breakdown of Peppers Stuffed with Quinoa, Spinach and Feta Cheese calories by ingredient
Introduction
Recipe adapted from Vegetarian Suppers by Deborah Madison Recipe adapted from Vegetarian Suppers by Deborah MadisonNumber of Servings: 2
Ingredients
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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
Directions
Cook spinach and corn according to package directions and set aside.
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.
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.
Member Ratings For This Recipe
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