Stuffed Bell Peppers

Name: Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 1/2 cup chopped onion; 2 cups mushrooms sliced; 1 1/2 grated carrots; 4 large red bell peppers ribs removed and halved lengthwise; 2 12 cups black beans; 2 celery stacks finely chopped; 2 tomatoes diced; 8 oz plain fat free Greek yogurt; 3/4 cup quinoa; 1 tablespoon ground cumin; 1 clove garlic minced; 1 tablespoon black pepper

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 4

Ingredients

1 tablespoon extra virgin olive oil1 1/2 cup chopped onion2 cups mushrooms, sliced1 1/2 grated carrots4 large red bell peppers, ribs removed and halved lengthwise2 12 cups black beans2 celery stacks, finely chopped2 tomatoes, diced8 oz plain fat free Greek yogurt3/4 cup quinoa1 tablespoon ground cumin1 clove garlic, minced1 tablespoon black pepper

Directions

Heat extra virgin olive oil in a sauce pan. Add onion and celery and cook over medium heat until soft. Then add cumin, garlic, mushrooms, and tomatoes. Cook until soft and most of the liquid is gone.

Preheat over to 350 degrees F.

In a sauce pan, stir in the quinoa, carrots, and 1 and 3/4 cups of water. Cover, and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, allowing quinoa to become tender. Combine quinoa mixture with black beans and onion mixture. Mix in Greek yogurt and season with pepper.

Fell each bell pepper half with a heaping 3/4 cup mixture, and place in a baking dish. Cover with foil and bake for about 40 minutes, until tops start to brown. Let cool and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JACLYNIMC.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving