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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 378.5
  • Total Fat: 12.3 g
  • Cholesterol: 22.5 mg
  • Sodium: 356.1 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 10.3 g
  • Protein: 23.6 g

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

Submitted by: RAVENGIRL103
Quinoa Stuffed Peppers

Introduction

Please make sure to rinse the quinoa! It has a bitter coating on it that needs to be removed. *Vegan cheese can replace the dairy cheese. Please keep in mind that the sodium in this recipe CAN be controlled based on the products you choose- ie No Salt, low sodium, etc

From Vegetarian Times
Please make sure to rinse the quinoa! It has a bitter coating on it that needs to be removed. *Vegan cheese can replace the dairy cheese. Please keep in mind that the sodium in this recipe CAN be controlled based on the products you choose- ie No Salt, low sodium, etc

From Vegetarian Times

Number of Servings: 8

Ingredients

    1 medium onion, finely chopped (1 cup)
    2 Tbs. olive oil
    2 ribs celery, finely chopped (1/2 cup)
    1 Tbs. ground cumin
    2 cloves garlic, minced (2 tsp.)
    1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
    2 15-oz. cans diced tomatoes, drained, liquid reserved
    1 15-oz. can black beans, rinsed and drained
    3/4 cup quinoa
    3 large carrots, grated (11/2 cups)
    11/2 cups grated reduced-fat pepper Jack cheese, divided
    4 large red bell peppers, halved lengthwise, ribs removed

Directions

1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.


Number of Servings: 8

Recipe submitted by SparkPeople user RAVENGIRL103.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    I've made this twice and it's very nice and very easy. Veg husband loves it, and non-veg me liked it very much as well. Not too heavy, nice and healthy. Easy as well. - 3/7/10

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  • Pretty good. Needs a little "Zing". Maybe some crushed red pepper. - 6/22/11

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  • This was great! I wanted it as a side dish so I deleted the black beans, reduced the cheese to about 2 oz, cut the oil, increased the cumin and added a bit of chilli powder. I served it with some cajun style shrimp and a lovely salad. Soooo good!

    Total calories ended up at 161 per half pepper - 2/6/11

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  • My first try of a recipe with quinoa. Not sure yet how I feel about it yet. But the recipe was very good and a hit with my husband! - 1/11/11

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  • So good! I had a lot of the filling left over and it makes a great side dish or wrapped in a burrito. - 8/26/10

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  • Such a beautiful plate of food; so healthy as well. Yum - 2/12/10

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  • Loved it! Light and fresh tasting. - 2/2/10

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