Roasted Red Pepper stuffed with Quinoa, Goat Cheese & Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Red Bell PeppersZucchini sliced thinOnion choppedOlive Oil 1 tbsChickpeas rinsed/drained about 1/4 cupQuinoa cooked , about 1/4 cupGoat Cheese~ about 1/2 ozCherry Tomatoes about 8, halved
Preheat oven to 350.
Cut the tops off of the peppers (& a bit off the bottom so they'll stand erect)
roast 15 mins in a small pan sprayed with Pam.
(I used a bread pan)
Cook quinoa as directed on package~ also 15 minutes.
Cut small zucchini in half, put second half away.
Slice down the middle , & then cut across in thin slices.
Chop small onion.
Saute both in olive oil, about 5 minutes until soft~remove from heat & add tomatoes, chickpeas, quinoa & goat cheese.
Add salt/pepper to taste & Italian herbs if desired.
Stuff peppers with the mixture & bake an additional 15 minutes.
We served ours with chicken, but this is a complete nutritional meal in itself.
Number of Servings: 2
Recipe submitted by SparkPeople user SPOOKYTHECAT.
Cut the tops off of the peppers (& a bit off the bottom so they'll stand erect)
roast 15 mins in a small pan sprayed with Pam.
(I used a bread pan)
Cook quinoa as directed on package~ also 15 minutes.
Cut small zucchini in half, put second half away.
Slice down the middle , & then cut across in thin slices.
Chop small onion.
Saute both in olive oil, about 5 minutes until soft~remove from heat & add tomatoes, chickpeas, quinoa & goat cheese.
Add salt/pepper to taste & Italian herbs if desired.
Stuff peppers with the mixture & bake an additional 15 minutes.
We served ours with chicken, but this is a complete nutritional meal in itself.
Number of Servings: 2
Recipe submitted by SparkPeople user SPOOKYTHECAT.
Nutritional Info Amount Per Serving
- Calories: 254.6
- Total Fat: 10.3 g
- Cholesterol: 3.3 mg
- Sodium: 121.6 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.4 g
- Protein: 7.8 g
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