Quinoa stuffed peppers
- Number of Servings: 2
Ingredients
1. Cook the quinoa according to the instructions on the previous page.
2. While the quinoa simmers, heat the olive oil in a sauté pan over medium heat, and add the onion, garlic, and tomato. Cook the mixture until the tomato is soft and the onion is translucent, about 3 minutes. Add the shrimp, black beans, chili powder and cumin, and cook for another 3 minutes. Add the cooked quinoa and lime juice, stir to blend, and turn off the heat. Season to taste with salt and pepper.
3. Preheat the oven to 400°F.
4. Cut the tops off the peppers and remove the seeds. Stuff each with half of the mixture, place them in a baking pan, and cook in the oven for 15 minutes.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMCGOW01.
Yellow Peppers (bell peppers), 2 pepper, large (3-3/4" long, 3" dia) (remove)Onions, raw, .5 cup, chopped (remove)Garlic, 3 cloves (remove)Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove)Sea Lion International Shrimp - 1 cup, 1.5 serving (remove)Goya Low Sodium Black Beans - 1/2, 1 serving (remove)Salt, 4 dash (remove)*Cumin seed, 1 tsp (remove)Chili powder, 1 tsp (remove)Olive Oil, 1 1tsp (remove)Lime Juice, 1 lime yields (remove)*Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry, 0.25 cup (remove)
1. Cook the quinoa according to the instructions on the previous page.
2. While the quinoa simmers, heat the olive oil in a sauté pan over medium heat, and add the onion, garlic, and tomato. Cook the mixture until the tomato is soft and the onion is translucent, about 3 minutes. Add the shrimp, black beans, chili powder and cumin, and cook for another 3 minutes. Add the cooked quinoa and lime juice, stir to blend, and turn off the heat. Season to taste with salt and pepper.
3. Preheat the oven to 400°F.
4. Cut the tops off the peppers and remove the seeds. Stuff each with half of the mixture, place them in a baking pan, and cook in the oven for 15 minutes.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user AMCGOW01.
Nutritional Info Amount Per Serving
- Calories: 366.8
- Total Fat: 6.1 g
- Cholesterol: 90.0 mg
- Sodium: 680.6 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 10.1 g
- Protein: 20.5 g
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