Peppers Stuffed with Quinoa and Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 raw sweet onion1 pouch Seeds of Change Quinoa & Brown Rice (2 cups)3 large or medium sweet red peppersPasta sauce, preferably not high sodium (Rising Moon brand)Canola or olive oil Pecorino romano sheep cheese (optional)
Saute onions in a skillet with the canola oil. Add the entire pouch of quinoa/brown rice; no need to pre-microwave, but you will want to break up the chunks. Add the pasta sauce, enough to wed the mixture and let it get a bit sticky. Heat through. Set aside. Preheat oven to 350.
Wash 3 red peppers. Cut in half and remove the seeds. Place in a shallow baking pan, and fill each half with the rice mixture. Finely grate the cheese and dab about a teaspoon's worth on top of each pepper.
Put a quarter to half an inch of water in the pan and put in the oven. Bake for 45 minutes. Remove from oven & drain the water. Serve.
Serving Size: Makes 6 servings of 1/2 stuffed pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user TANGUERA2.
Wash 3 red peppers. Cut in half and remove the seeds. Place in a shallow baking pan, and fill each half with the rice mixture. Finely grate the cheese and dab about a teaspoon's worth on top of each pepper.
Put a quarter to half an inch of water in the pan and put in the oven. Bake for 45 minutes. Remove from oven & drain the water. Serve.
Serving Size: Makes 6 servings of 1/2 stuffed pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user TANGUERA2.
Nutritional Info Amount Per Serving
- Calories: 123.9
- Total Fat: 2.4 g
- Cholesterol: 1.1 mg
- Sodium: 192.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
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