Peppers stuffed with quinoa, black beans...
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 whole sweet peppers, red yellow and orange1 can diced tomatoes, no salt added, liquid reserved1 can black beans, drained and rinsed1 tsp. cumin1 tsp. coriander2 tsp. minced garlic2 oz. fresh mozzarella1 tsp. extra virgin olive oil
1. Preheat oven to 350 degrees. Cut peppers in half, wash, and remove ribs. Coat baking pan with 1 tsp. EVOO.
2. Cook quinoa according to instructions on package, using the extra tomato juice from the can in place of some of the water. Add garlic, cumin, coriander and any other spices you like.
+ At this time, roast peppers face down in the oven while quinoa is cooking.
3. When quinoa has about 5 min. left to cook, add black beans and tomatoes.
4. Remove peppers from the oven. Fill with quinoa mixture and roast in oven for 10 minutes.
5. Top with mozzarella and roast until cheese is melted.
Serving Size: Makes 8 side dishes, or 4 entrees. (Nutritional info is for side dish)
Number of Servings: 8
Recipe submitted by SparkPeople user XOCHELSEA.
2. Cook quinoa according to instructions on package, using the extra tomato juice from the can in place of some of the water. Add garlic, cumin, coriander and any other spices you like.
+ At this time, roast peppers face down in the oven while quinoa is cooking.
3. When quinoa has about 5 min. left to cook, add black beans and tomatoes.
4. Remove peppers from the oven. Fill with quinoa mixture and roast in oven for 10 minutes.
5. Top with mozzarella and roast until cheese is melted.
Serving Size: Makes 8 side dishes, or 4 entrees. (Nutritional info is for side dish)
Number of Servings: 8
Recipe submitted by SparkPeople user XOCHELSEA.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 2.8 g
- Cholesterol: 5.6 mg
- Sodium: 49.4 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.1 g
- Protein: 6.8 g