Quinoa Stuffing for Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 1tsp Olive Oil 3 large (7-1/4" to 8-1/2" long) Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 2 clove Garlic 1 medium (2-1/2" dia) Onions, raw 4 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell) 850.40 Canned Tomatoes 0.50 package (10 oz) yields Spinach, frozen 0.75 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 2 cup Bush's, Black Beans 1 tbsp *McCormick ground cumin 1 cup, shredded Cheddar or Colby Cheese, Low Fat
Cook onions and celery in oil, addd cumin and agarlic, stir in spinach and drained tomatoes.
Stir in black beans, quinoa, carrots, 2 cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes until quinoa is tender. Stir in 1 cup cheese. Season w/salt and pepper.
Bake at 350. Pour liquid from tomatoes in bottom of baking dish first. Fill each pepper half with 3/4 cup zuino mixter. Cover with foil and bake 1 hour. Uncover, sprinkle with pepper and 1Tbs remaining cheese. Bake 15 minutes more or until browned. Let stand 5 minutes. Drizze each with pan juices before serving.
Serving Size: 8 plus extra stuffing
Stir in black beans, quinoa, carrots, 2 cups water. Cover and bring to a boil. Reduce heat and simmer 20 minutes until quinoa is tender. Stir in 1 cup cheese. Season w/salt and pepper.
Bake at 350. Pour liquid from tomatoes in bottom of baking dish first. Fill each pepper half with 3/4 cup zuino mixter. Cover with foil and bake 1 hour. Uncover, sprinkle with pepper and 1Tbs remaining cheese. Bake 15 minutes more or until browned. Let stand 5 minutes. Drizze each with pan juices before serving.
Serving Size: 8 plus extra stuffing
Nutritional Info Amount Per Serving
- Calories: 215.4
- Total Fat: 3.8 g
- Cholesterol: 3.0 mg
- Sodium: 506.6 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 8.3 g
- Protein: 11.8 g
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