Mexican Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
2 Medium Green Bell Peppers1/2 C. Quinoa, dry1/2 tsp. chipotle chili powder1/2 c. canned whole kernal corn, rinsed and drained1 C. Smart Grounds crumbles1 C. Rotel tomatoes with green chiles and cilantro, drained1 tbs. reduced salt taco seasoning1/4 C. Mexican blend cheese
1. Cook quinoa according to package directions, adding chipotle chili powder to water.
2. Pre-heat oven to 450, line baking sheet with foil.
3. Cut tops off of Bell peppers, take out seeds veins and set aside.
4. In a large skilled heat crumbles with taco seasoning until warmed.
5. Mix quinoa, and rest of ingredients (minus cheese) in bowl.
6. Spoon mixture into peppers, top with cheese and bake for 10-12 minutes.
7. Serve warm.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NIKIBOO38.
2. Pre-heat oven to 450, line baking sheet with foil.
3. Cut tops off of Bell peppers, take out seeds veins and set aside.
4. In a large skilled heat crumbles with taco seasoning until warmed.
5. Mix quinoa, and rest of ingredients (minus cheese) in bowl.
6. Spoon mixture into peppers, top with cheese and bake for 10-12 minutes.
7. Serve warm.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NIKIBOO38.
Nutritional Info Amount Per Serving
- Calories: 285.8
- Total Fat: 6.4 g
- Cholesterol: 12.5 mg
- Sodium: 1,093.6 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 8.0 g
- Protein: 19.2 g
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