Cashew and Quinoa Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Bell Peppersolive oil spray1 cup onion, diced3 garlic cloves, 2 tsp olive oil1 cup quinoa2 cups vegetable broth1/2 cup sun-dried tomatoes (not in oil)2 tsp cumin2 tbl tamari (soy sauce)1 tsp ground cayenne1/2 cup cashews, chopped
1. Preheat oven to 350.
2. Cut the tops off of the peppers and deseed. Place on cookie sheet and spray with olive oil spray. Bake for 20 minutes, or until soft.
3. Rinse quinoa.
4. Sautee onions and garlic in olive oil in a 2 quart pot for 5 minutes.
5. Add vegetable broth, quinoa, sun-dried tomatoes, cumin, tamari, and cayenne. Bring to boil.
6. Simmer for 15 minutes.
7. Add cashews to mixture.
8. Stuff cooked peppers with mixture.
Serve with mixed green salad with a simple oil and vinigrette dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIETATER.
2. Cut the tops off of the peppers and deseed. Place on cookie sheet and spray with olive oil spray. Bake for 20 minutes, or until soft.
3. Rinse quinoa.
4. Sautee onions and garlic in olive oil in a 2 quart pot for 5 minutes.
5. Add vegetable broth, quinoa, sun-dried tomatoes, cumin, tamari, and cayenne. Bring to boil.
6. Simmer for 15 minutes.
7. Add cashews to mixture.
8. Stuff cooked peppers with mixture.
Serve with mixed green salad with a simple oil and vinigrette dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIETATER.
Nutritional Info Amount Per Serving
- Calories: 515.3
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 910.1 mg
- Total Carbs: 83.4 g
- Dietary Fiber: 10.2 g
- Protein: 17.8 g