Vegan Stuffed Peppers with Chipotle, Quinoa and Sausage
- Number of Servings: 10
Ingredients
5 bell peppers, halved and de-seeded (Stems left in.)1/2 c quinoa, dry.1 c diced zucchini1 c diced sweet potato2 links field roast chipotle sausage, diced1 bell pepper, diced1 c tomato sauce1 small onion, diced
Cook the quinoa according to package. Set aside.
Dice and brown onion with a little cooking spray. Add sweet potato and sausage. stir occasionallt, until sweet potato is almost tender. Add zucchini and pepper, stir until all cooked. Ad tomato sauce as needed if you need moisture.
add to quinoa. Stir.
chop up some chipotles in adobo to taste. add to this mixture and set aside.
Bring water to a boil. add bell pepper halfs and boil for 3 minutes. use tongs to put them in strainer and run cold water over them in order to stop them from cooking. Drain.
Arrange drained halves in a baking dish and fill with filling. Bake at 350 for 10 minutes.
Serving Size: makes 10 peppers.
Number of Servings: 10
Recipe submitted by SparkPeople user 1THIRTY3.
Dice and brown onion with a little cooking spray. Add sweet potato and sausage. stir occasionallt, until sweet potato is almost tender. Add zucchini and pepper, stir until all cooked. Ad tomato sauce as needed if you need moisture.
add to quinoa. Stir.
chop up some chipotles in adobo to taste. add to this mixture and set aside.
Bring water to a boil. add bell pepper halfs and boil for 3 minutes. use tongs to put them in strainer and run cold water over them in order to stop them from cooking. Drain.
Arrange drained halves in a baking dish and fill with filling. Bake at 350 for 10 minutes.
Serving Size: makes 10 peppers.
Number of Servings: 10
Recipe submitted by SparkPeople user 1THIRTY3.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 294.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.1 g
- Protein: 7.8 g
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