Quinoa and Baby Bella Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 1 cup (remove) Salsa, 1.5 cup (remove) Ground beef, extra lean, 16 oz (remove) Garlic, 1 clove (remove) *cheese, great value taco blend, 1.5 cup (remove) Mushrooms, fresh, 1 cup, pieces or slices (remove) Onions, raw, 1 slice, large (1/4" thick) (remove) Sweet peppers (bell), 6 large (2-1/4 per lb, approx 3-3/4" (remove)*ground beef, cheese optional
Sautee onions, mushrooms and garlic, brown beef in the same skillet. Preheat oven to 325. Cut tops off peppers and remove seeds. Steam peppers for about 10 min, until cooked but still firm enough to stand up.
Cook quinoa according to package instructions. Arrange cooked peppers in large baking dish. Add salsa to beef and mix. Fold in the quinoa (you may have extra quinoa, I used about 0.75 of the quinoa) Now, simply stuff the peppers with the quinoa/meet mixture, top each one with 1/6 of the cheese. Bake 30-35 min. until golden brown on top.
Once cooled, you may want to eat only half! I buy the largest peppers I can find and eat 1/2 at a time. :)
Serving Size: makes 6 very LARGE servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHEENUH.
Cook quinoa according to package instructions. Arrange cooked peppers in large baking dish. Add salsa to beef and mix. Fold in the quinoa (you may have extra quinoa, I used about 0.75 of the quinoa) Now, simply stuff the peppers with the quinoa/meet mixture, top each one with 1/6 of the cheese. Bake 30-35 min. until golden brown on top.
Once cooled, you may want to eat only half! I buy the largest peppers I can find and eat 1/2 at a time. :)
Serving Size: makes 6 very LARGE servings
Number of Servings: 6
Recipe submitted by SparkPeople user SHEENUH.
Nutritional Info Amount Per Serving
- Calories: 443.0
- Total Fat: 22.1 g
- Cholesterol: 71.1 mg
- Sodium: 464.4 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 6.3 g
- Protein: 26.2 g
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