Skinnytaste Quinoa Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
FILLING:1/2 cup quinoa, rinsed thoroughly1 cup vegetable broth1 teaspoon extra-virgin olive oil2 garlic cloves, chopped3/4 cup canned crushed tomatoes1/4 teaspoon Kosher saltfreshly ground black pepper3 tablespoons grated Pecorino Romano cheese1/2 cup chopped baby spinach2 tablespoons chopped fresh basil1/4 cup shredded whole milk mozzarella cheese (1 ounce)PEPPERS:2 large peppers (I used yellow and red)4 tablespoons canned crushed tomatoes2 teaspoons grated Pecorino Romano cheese1/4 cup shredded whole-milk mozzarella cheese (1 ounce)1/3 cup vegetable broth
Prepare the filling: Place rinsed quinoa in a medium saucepan. Add the broth and bring to a rolling boil. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Preheat the oven to 350 degrees F. Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Romano, spinach, basil and mozzarella.
For the peppers: Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with 1/2 cup of the filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Romano and 1 tablespoon Mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.
Recipe from SkinnyTaste Cookbook! - Highly recommend this cookbook!!!! so good
Serving Size: 1/2 pepper = 1 serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPEKTRAH_RAE611.
Preheat the oven to 350 degrees F. Heat a medium saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes, salt, and pepper to taste, and cook, stirring, for 5 minutes to develop the flavors. Remove the pan from heat, add the cooked quinoa, Romano, spinach, basil and mozzarella.
For the peppers: Halve the peppers lengthwise and remove the core and seeds. Place the peppers cut-side-up in a baking dish. Fill each pepper with 1/2 cup of the filling. Top each with 1 tablespoon crushed tomatoes, 1/2 teaspoon Romano and 1 tablespoon Mozzarella. Pour the broth into the bottom of the dish. Cover tightly with foil.
Bake until the peppers are soft, about 50 minutes. Remove them from the oven and let cool for 5 minutes before serving.
Recipe from SkinnyTaste Cookbook! - Highly recommend this cookbook!!!! so good
Serving Size: 1/2 pepper = 1 serving
Number of Servings: 4
Recipe submitted by SparkPeople user SPEKTRAH_RAE611.
Nutritional Info Amount Per Serving
- Calories: 212.2
- Total Fat: 7.4 g
- Cholesterol: 15.1 mg
- Sodium: 679.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 4.8 g
- Protein: 11.1 g
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