Peppers Italiano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup shredded part-skim Mozzarella Cheese1 Tbsp dried Basil2 cloves Garlic, minced3 Red Bell Peppers1/2 cup dry Quinoa1 cup Veggie Ground Round1 cup Prego Organic Tomato and Basil Italian Sauce3 tsp Parmesan Cheese, grated1 1/2 cups Kale, chopped2 cups cubed Eggplant1 cup frozen Peas1/2 cup Water2 Green Onions1 Tbsp Extra Virgin Olive Oil
1 - Cook Quinoa according to package directions.
2 - Cut peppers in half lengthwise (creating boats), core and remove the ribs and seeds. Place on a foil-lined baking sheet, and set aside.
3 - In a large skillet, heat the oil and, once heated, saute the green onions and garlic until they smell fragrant. Add in the eggplant and kale and saute until they soften/wilt, about 5-8 minutes.
4 - Add in the Veggie Ground Round, and heat through, about 2-3 minutes.
5 - Preheat your oven to 350 degrees.
6 - Add the quinoa, basil, peas, water and tomato sauce to the skillet, and stir until combined. Heat through another 3 or so minutes, until peas are warmed and ingredients have mostly combined. You don't want the sauce to be watery, so make sure it's thickened.
7 - Stuff filling into peppers. Sprinkle mozzarella and parmesan on top of peppers, and place into hot oven.
8 - Cook for 25 -30 minutes; you want the peppers to be tender but not completely soft, and the cheese to melt. If you make this a little in advance, you can lower the oven to 200 degrees once the peppers are done, which will allow them to stay warm without being dry for 30 or so minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CARLY783.
2 - Cut peppers in half lengthwise (creating boats), core and remove the ribs and seeds. Place on a foil-lined baking sheet, and set aside.
3 - In a large skillet, heat the oil and, once heated, saute the green onions and garlic until they smell fragrant. Add in the eggplant and kale and saute until they soften/wilt, about 5-8 minutes.
4 - Add in the Veggie Ground Round, and heat through, about 2-3 minutes.
5 - Preheat your oven to 350 degrees.
6 - Add the quinoa, basil, peas, water and tomato sauce to the skillet, and stir until combined. Heat through another 3 or so minutes, until peas are warmed and ingredients have mostly combined. You don't want the sauce to be watery, so make sure it's thickened.
7 - Stuff filling into peppers. Sprinkle mozzarella and parmesan on top of peppers, and place into hot oven.
8 - Cook for 25 -30 minutes; you want the peppers to be tender but not completely soft, and the cheese to melt. If you make this a little in advance, you can lower the oven to 200 degrees once the peppers are done, which will allow them to stay warm without being dry for 30 or so minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 221.7
- Total Fat: 7.3 g
- Cholesterol: 5.3 mg
- Sodium: 326.6 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 8.2 g
- Protein: 14.5 g
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