SparkPeople Advertisers Keep the Site Free

4.6 of 5 (10)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 372.6
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,249.3 mg
  • Total Carbs: 73.2 g
  • Dietary Fiber: 16.6 g
  • Protein: 16.6 g

View full nutritional breakdown of Black Bean, Mushroom, and Quinoa-Stuffed Peppers calories by ingredient
Report Inappropriate Recipe

Black Bean, Mushroom, and Quinoa-Stuffed Peppers

Submitted by: TIGERLILYTOO
Black Bean, Mushroom, and Quinoa-Stuffed Peppers

Introduction

Black beans and quinoa provide plenty of protein- no fake meat needed! I really like these served with seasoned sweet potato fries. Black beans and quinoa provide plenty of protein- no fake meat needed! I really like these served with seasoned sweet potato fries.
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    1 medium onion, finely chopped
    3 cloves garlic, minced
    2 cups finely chopped fresh mushrooms
    1 tablespoon chili powder
    1 teaspoon salt
    1 15-ounce can tomato sauce
    1/4 cup water
    1/2 cup quinoa
    4 large red bell peppers
    1 15-ounce can black beans, drained and rinsed
    1 teaspoon pure maple syrup

Directions

In a saucepan over medium heat, sautÚ the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sautÚ about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.

Meanwhile, preheat the oven to 350║ F (175░ C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.

Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.

Makes 4 big servings.

Number of Servings: 4

Recipe submitted by SparkPeople user QUEENC78.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Wow, this is a GREAT recipe--I'm going to promote it! I did find that a bit more water was needed for cooking the quinoa (because I used tomato puree instead of sauce?). I got interrupted & the peppers actually baked 1 hour instead of 15 mins.--but didn't burn & were SO tasty. Nice texture combo. - 6/15/11

    Was this review helpful?   yes  No
  • So good and pretty easy to make. (I cooked my quinoa the night prior.) Yummy!!!! - 9/6/12

    Was this review helpful?   yes  No
  • Great for freezer cooking - 8/16/12

    Was this review helpful?   yes  No
  • Loved this! Thanks for sharing it! - 2/21/12

    Was this review helpful?   yes  No
  • Even my omni kids love this one. - 5/3/11

    Was this review helpful?   yes  No
  • I've been looking for a recipe with beans, mushrooms, and spinach to fill poblano peppers. This looks like it after I substitute the spinach for the quinoa.
    Thanks! - 11/12/10

    Was this review helpful?   yes  No
  • I love this recipe! - 6/14/10

    Was this review helpful?   yes  No