Quinoa Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 serving Quinoa, white - .25 cup dry (.50 cups cooked) (by VEGAN_ENGINEER) 1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh 25 grams Shallots 5 grams Garlic 14 grams Sun Dried Tomatoes 114 grams Zucchini 1 tbsp Parsley 2 serving bocconcini (mozarella, fresh 1 ball) (by JBMONCO) 1 tbsp Extra Virgin Olive Oil
Cook quinoa in veggie broth water with herbs and chopped dried red pepper 15-18 min
Broil peppers 15 min. in middle of oven.
Chop Zucchini into 1/2" pieces and cook in pan till softening. Add garlic and shallots, continue cooking for 2 min.
Add cooked quinoa, bocconcini and 1/2 the chopped parsley to zucchini, stir to combine.
Stuff peppers and sprinkle with remaining parsley.
Serve with green salad.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user WEBDONCBE.
Broil peppers 15 min. in middle of oven.
Chop Zucchini into 1/2" pieces and cook in pan till softening. Add garlic and shallots, continue cooking for 2 min.
Add cooked quinoa, bocconcini and 1/2 the chopped parsley to zucchini, stir to combine.
Stuff peppers and sprinkle with remaining parsley.
Serve with green salad.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user WEBDONCBE.
Nutritional Info Amount Per Serving
- Calories: 557.5
- Total Fat: 29.7 g
- Cholesterol: 20.0 mg
- Sodium: 347.0 mg
- Total Carbs: 59.9 g
- Dietary Fiber: 9.8 g
- Protein: 21.2 g
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