Mexican Quinoa Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 large bell peppers1.5 cups cooked quinoa1/2 cup cooked black beans1/2 cup frozen corn kernels1/4 cup chopped cilantro1/4 cup chopped tomato1/2 cup reduced fat cheddar or Mexican Cheese blend1/3 cup light sour cream1 tsp. sea salt1/2 tsp. pepper
Cut tops off bell peppers (you can use any color pepper you want). Clean and put on cookie sheet cut side down (put tops as well) and cook at 450 degrees for 8 minutes. Turn on broiler and roast the peppers until they are charred.
Cook the quinoa according to package directions. Put quinao and all the other ingredients in a medium bowl and mix well. Stuff each pepper with 1/3 of the mixture.
Bake in a 350 degree oven to warm the stuffing and melt the cheeses.
Serve with guacamole.
Serving Size: 3 servings - 1 stuffed pepper per serving
Number of Servings: 3
Recipe submitted by SparkPeople user LANC92.
Cook the quinoa according to package directions. Put quinao and all the other ingredients in a medium bowl and mix well. Stuff each pepper with 1/3 of the mixture.
Bake in a 350 degree oven to warm the stuffing and melt the cheeses.
Serve with guacamole.
Serving Size: 3 servings - 1 stuffed pepper per serving
Number of Servings: 3
Recipe submitted by SparkPeople user LANC92.
Nutritional Info Amount Per Serving
- Calories: 379.4
- Total Fat: 9.8 g
- Cholesterol: 22.1 mg
- Sodium: 909.9 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 8.2 g
- Protein: 18.6 g
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