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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
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Peppers Stuffed with Quinoa, Spinach and Feta Cheese

Submitted by: MELTNSUE
Peppers Stuffed with Quinoa, Spinach and  Feta Cheese

Introduction

Recipe adapted from Vegetarian Suppers by Deborah Madison Recipe adapted from Vegetarian Suppers by Deborah Madison
Number of Servings: 2

Ingredients

    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.






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    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

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  • Incredible!
    3 of 3 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    Really great vegetarian meal and easy to do. We parboil the peppers before stuffing, and use a variety of colors for a group. - 4/23/12

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  • Delicious. Doubled the recipe for the family, but one would have been enough. At least we have some yummy leftovers! - 4/19/13

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  • A co-worker made this and brought it in to work - delicious!! - 11/15/12

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  • Amazing! I added some black beans too and omitted the spinach and asparagus. Also added some authentic Mexican hot sauce - 3/28/12

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  • awesome recipe!!!!! - 3/1/11

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  • This was very good. I omitted the coorn and scallions and used a combo of quinoa & brown rice. - 2/25/10

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  • Very Good and pleasing to the eye, sure to make it again and again. - 5/12/09

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  • I made 4 servings so I would have leftovers. I left the peppers whole, not cut in half, and lleft out the asparagus and green scallion. It was really delicious! A great way to eat quinoa. - 5/5/09

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  • This was delicious. I added tomatoes because I thought it needed a little color! - 1/20/09

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  • Very tasty!!!! - 1/19/09

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  • These were delicious, my husband hates bell peppers but he loved these. I didn't have quinoa or scallops so I used barley and slightly more onion. It was amazing. - 1/17/09

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