Jughandle's Quinoa Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Peppers, sweet, red or yellow, 4 largeOnions, raw, 1 cup, chopped Olive Oil, 2 tbsp Celery, raw, 1/2 cup, diced *Cumin seed, 1/2 tbsp Garlic, 2 cloves Spinach, fresh, 1.5 package (10 oz) Ro Tel Diced tomatoes & Green chilies, 2.5 serving Beans, red kidney, 1 - 15oz canTomato Spread, 1 TWhole Grain Quinoa, .75 cup dry
1. Bring a large pot of water (1 to 2 qts) to a boil. Put spinach into boiling water for 30 sec. then remove and quickly place in cold water to stop the cooking process. Reserve.
2. Heat olive oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 additional minute. Stir in spinach and Ro Tel brand tomatoes & green chilies (reserve juice). Cook 5-10 minutes, or until most of liquid has evaporated.
3. Stir in kidney 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. Stir in 1 cup crumbled extra firm tofu. Season with salt and pepper.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Cut the top off of each bell pepper and with a spoon remove the seeds and as much of the white membrane as possible, then rinse. Fill each bell pepper with heaping amount of the quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, top with 1 T of tomato spread and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and sauce each with seasoned pan juices before serving.
Note: any remaining stuffing can be frozen for later use. If using as a side dish the peppers can be cut in half lengthwise for a smaller serving.
Serving Size: 4 for a main dish 8 for a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user JUGHANDLE.
2. Heat olive oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 additional minute. Stir in spinach and Ro Tel brand tomatoes & green chilies (reserve juice). Cook 5-10 minutes, or until most of liquid has evaporated.
3. Stir in kidney 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. Stir in 1 cup crumbled extra firm tofu. Season with salt and pepper.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Cut the top off of each bell pepper and with a spoon remove the seeds and as much of the white membrane as possible, then rinse. Fill each bell pepper with heaping amount of the quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, top with 1 T of tomato spread and bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and sauce each with seasoned pan juices before serving.
Note: any remaining stuffing can be frozen for later use. If using as a side dish the peppers can be cut in half lengthwise for a smaller serving.
Serving Size: 4 for a main dish 8 for a side dish
Number of Servings: 4
Recipe submitted by SparkPeople user JUGHANDLE.
Nutritional Info Amount Per Serving
- Calories: 377.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 596.9 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 16.0 g
- Protein: 15.7 g
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