Stuffed Peppers with Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup Diced Tomatoes, No Salt Added, undrained1/2 cup Water1/4 cup Quinoa2 Bell Peppers6 oz (96 % Extra Lean) Ground Beef1/2 cup Onion, chopped1.5 tsp Dried Parsley1 tsp Paprika1/8 tsp Salt1/4 tsp Crushed Red Pepper Flakes1/8 tsp Black Pepper (Ground)1.5 Cloves Garlic, minced1 cup Tomato Sauce, No salt added1/3 cup Frozen corn, thawed1/4 cup Reduced Fat Cheddar Cheese, Shredded
Preheat oven to 350d.
Drain diced tomatoes and reserveg juice; set aside.
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed.
Cut peppers in half lengthwise and remove seeds.
In a large, deep stock pot, cook peppers in boiling water for 3-5 minutes.
Drain and rinse in cold water, then lay upside down on paper towels to dry.
In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes andblack pepper over medium heat until meat is no longer pink.
Add garlic and cook 1 minute longer.
Stir in 1/2 can (about 1/2 cup) tomato sauce, corn, quinoa and tomatoes; heat through.
Spoon beef mixture into pepper halves.
Place in a deep baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
Cover and bake at 350° for 30-35 minutes or until peppers are tender.
Remove cover, sprinkle with cheese and bake 5 more minutes or until cheese is melted.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KCHRISTY6.
Drain diced tomatoes and reserveg juice; set aside.
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat, cover and simmer for 12-15 minutes or until liquid is absorbed.
Cut peppers in half lengthwise and remove seeds.
In a large, deep stock pot, cook peppers in boiling water for 3-5 minutes.
Drain and rinse in cold water, then lay upside down on paper towels to dry.
In a large skillet, cook the beef, onion, parsley, paprika, salt, pepper flakes andblack pepper over medium heat until meat is no longer pink.
Add garlic and cook 1 minute longer.
Stir in 1/2 can (about 1/2 cup) tomato sauce, corn, quinoa and tomatoes; heat through.
Spoon beef mixture into pepper halves.
Place in a deep baking dish coated with cooking spray. Combine the reserved tomato juice and remaining tomato sauce; pour over peppers.
Cover and bake at 350° for 30-35 minutes or until peppers are tender.
Remove cover, sprinkle with cheese and bake 5 more minutes or until cheese is melted.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user KCHRISTY6.
Nutritional Info Amount Per Serving
- Calories: 365.5
- Total Fat: 8.5 g
- Cholesterol: 45.0 mg
- Sodium: 229.3 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 9.8 g
- Protein: 26.9 g
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