Curried Quinoa Vegetable Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Quinoa, 2 cups, dryMinced Garlic, 3 tsp Curry powder, 1.5 tbsp Ground Ginger, 2 tsp Ground Cinnamon, 1 tbsp Zucchini, 2 cups, dicedSummer squash, 2 cups, dicedBroccoli, fresh, 1 cup, chopped Ground Cayenne Pepper, 1 tsp 1 package shredded mozzarella cheeseBell Peppers (red, yellow, orange), 10 largeOlive Oil, 4 tbsp
1. Prepare quinoa as directed on the package - 2 cups dry quinoa will yield ~ 3-4 cups cooked.
2. Over medium-low heat, sautee garlic in olive oil until clear. Add remaining spices to pan, and continue to cook until spices are well mixed.
3. Add spice mixture to prepared quinoa and stir until well mixed (Quinoa mixture can be prepared in advance and refrigerated if necessary). Add diced vegetables (zucchini, summer squash and broccoli) and cheese to the quinoa mixture.
4. Cut top off of peppers and remove seeds. Retain top of pepper for presentation.
5. Par-boil peppers for ~3 minutes until slightly soft. Remove from boiling water and run under cold water until cool to the touch.
6. Fill peppers with quinoa mixture and bake at 325* for ~35 minutes.
You will likely have extra stuffing than what will fit in the 6 peppers, but you can always heat it up and serve over greens for a great leftover lunch!
ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user 7SEVENJ9.
2. Over medium-low heat, sautee garlic in olive oil until clear. Add remaining spices to pan, and continue to cook until spices are well mixed.
3. Add spice mixture to prepared quinoa and stir until well mixed (Quinoa mixture can be prepared in advance and refrigerated if necessary). Add diced vegetables (zucchini, summer squash and broccoli) and cheese to the quinoa mixture.
4. Cut top off of peppers and remove seeds. Retain top of pepper for presentation.
5. Par-boil peppers for ~3 minutes until slightly soft. Remove from boiling water and run under cold water until cool to the touch.
6. Fill peppers with quinoa mixture and bake at 325* for ~35 minutes.
You will likely have extra stuffing than what will fit in the 6 peppers, but you can always heat it up and serve over greens for a great leftover lunch!
ENJOY!
Number of Servings: 10
Recipe submitted by SparkPeople user 7SEVENJ9.
Nutritional Info Amount Per Serving
- Calories: 305.9
- Total Fat: 13.7 g
- Cholesterol: 13.3 mg
- Sodium: 200.0 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 7.7 g
- Protein: 14.8 g
Member Reviews