Quinoa-Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium onion, chopped (1 cup)2 ribs celery, finely chopped (1/2 cup)1 tbsp. ground cumin2 cloves garlic, minced (2 tsp)1 10-oz. pkg frozen chopped spinach, thawed and squeezed dry2 15-oz. cans sodium free diced tomatoes, drained with liquid reserved1 15-oz. black beans, rinsed and drained3/4 quinoa3 large carrots, grated (1 1/2 cups)2 large red bell peppers, halved lengthwise, ribs removed
1. Saute onion and celery in no-stick saucepan over medium heat for about 5 minutes or until onions are soft. Add a little water if necessary (although onions should release plenty of water). Add cumin and garlic, and saute 1 minute more. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has cooked off.
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. Season with salt & pepper, if needed. (If you didn't use sodium free tomatoes, DO NOT add salt!)
3. Preheat oven to 350 degrees F. Pour reserved tomato liquid in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4 cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, until tops of peppers have browned a little. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle with pan juices before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MONICAW407.
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. Season with salt & pepper, if needed. (If you didn't use sodium free tomatoes, DO NOT add salt!)
3. Preheat oven to 350 degrees F. Pour reserved tomato liquid in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4 cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, until tops of peppers have browned a little. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle with pan juices before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MONICAW407.
Nutritional Info Amount Per Serving
- Calories: 340.7
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 86.0 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 15.5 g
- Protein: 16.8 g
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