Stuffed Peppers with Quinoa and Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Step 1:1 cup quinoa (cooked per instructions; 1 cup quinoa:2 cups water)Step 2:3 red bell peppers, sliced lengthwise, cleaned, leave stem.Step 3:½ Granny Smith apple, cored and chopped1 tablespoon fresh lime juice1 teaspoon olive oil1 clove garlic, minced¾ cup Rotel tomatoes and chilies3 green onions, thinly sliced¾ cup canned black beans, drained and rinsed1 tsp Herbs de Provencesea salt and pepper to taste
Step 1
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
Step 3
Toss the chopped apple with the lime juice, olive oil, garlic, Herbs de Provence, tomatoes, black beans and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
Step 4
Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
Serving Size: 6 half peppers
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
Step 3
Toss the chopped apple with the lime juice, olive oil, garlic, Herbs de Provence, tomatoes, black beans and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
Step 4
Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
Serving Size: 6 half peppers
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 169.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 188.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g