Black Bean, Mushroom, and Quinoa-Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbls: Olive Oil1 Med.: Onion3 cloves: Garlic2 cups: Finely Chopped Mushrooms1 Tbls: Chili Powder1 tsp: Salt1 - 15-ounce) can: Tomato Sauce1/4 cup: Water1/2 cup: Quinoa4 large: Red Peppers1 (15-ounce) canor2 cups: Black Beans1 tsp: Maple SyrupCilantro or Parsley for garnish
In a saucepan over medium heat, saute the onions in the olive oil for 3 to 5 minutes, until the onions are translucent. Add the garlic and mushrooms; saute about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add 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 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with 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, garnish with cilantro or parsley, and serve.
Serving Size: Makes 4 Single-Pepper Servings
Number of Servings: 4
Recipe submitted by SparkPeople user G3RALD.
Meanwhile, preheat the oven to 350 degrees and prepare the peppers: Boil a pot of water. Cut the tops off the peppers and remove the seeds. Boil the peppers for 5 minutes and drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with 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, garnish with cilantro or parsley, and serve.
Serving Size: Makes 4 Single-Pepper Servings
Number of Servings: 4
Recipe submitted by SparkPeople user G3RALD.
Nutritional Info Amount Per Serving
- Calories: 330.4
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,622.5 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 13.9 g
- Protein: 14.2 g
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