Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 large (2-1/4 per lb, approx 3- Sweet peppers (bell) 1 cup, chopped Carrots, raw 2 stalk, large (11"-12" long) Celery, raw .25 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked 1 cup, cubes Eggplant, fresh 1 medium (2-1/2" dia) Onions, raw .5 cup, crumbled Feta Cheese 12 oz Organic Valley Ground Chicken, Frozen 8 oz Fresh Express Baby Kale, Chard, Spinach mix
Cook the Quinoa according to package directions. Set aside. Dice up all the vegetables and core the Peppers (do not dice the peppers, leave whole). Brown the Ground Chicken in a pan adding the basil, oregano, garlic. Add the diced vegetables and cook until tender. Remove from heat. Add in the quinoa and the feta cheese. Pack mixture into peppers tightly. Bake at 350 degrees Fahrenheit until peppers are fork tender. Serve.
Serving Size: Makes 4 Servings - 1 Stuffed Pepper per person
Number of Servings: 1
Recipe submitted by SparkPeople user TEREFED.
Serving Size: Makes 4 Servings - 1 Stuffed Pepper per person
Number of Servings: 1
Recipe submitted by SparkPeople user TEREFED.
Nutritional Info Amount Per Serving
- Calories: 1,268.7
- Total Fat: 55.2 g
- Cholesterol: 351.8 mg
- Sodium: 1,581.4 mg
- Total Carbs: 108.5 g
- Dietary Fiber: 27.9 g
- Protein: 93.2 g
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