Quinoa Stuffed Red Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 red bell peppers1/2 tbsp olive oil1/2 medium onion chopped2 minced garlic gloves1/2 tsp coriander1/2 cup quinoa1/4 cup parsley leaves chopped2 tbsp chopped pecans or walnuts1 oz provolone cheese, shredded
Preheat oven to 450 degrees. Slice a very thin layer from base of peppers, so it sits up on baking sheet. Slice off top and remove ribs and seeds. Chop tops and set aside.
Heat oil in medium saucepan, add onion, garlic, coriander and chopped tops. Season with pepper. Cook until onion has softened, 4-5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to simmer, and cover 11-13 minuts, until quinoa is tender. Remove from heat and stir in parsley, nuts, and provolone cheese.
Stuff peppers with quinoa mixture, place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover and top with provolone cheese, bake 10-15 until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user LOVE2BEFIT.
Heat oil in medium saucepan, add onion, garlic, coriander and chopped tops. Season with pepper. Cook until onion has softened, 4-5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to simmer, and cover 11-13 minuts, until quinoa is tender. Remove from heat and stir in parsley, nuts, and provolone cheese.
Stuff peppers with quinoa mixture, place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover and top with provolone cheese, bake 10-15 until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user LOVE2BEFIT.
Nutritional Info Amount Per Serving
- Calories: 300.3
- Total Fat: 14.5 g
- Cholesterol: 9.8 mg
- Sodium: 135.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.7 g
- Protein: 10.0 g