Quinoa-Stuffed Red Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2/3 cup quinoa, rinsed and drained6 red bell peppers1 tablespoon olive oil3/4 cup diced carrots1/2 red onion, diced1 10-ounce package frozen spinach, thawed and drained1 15-ounce can red kidney beans, rinsed and drained1 teaspoon chili powder1/2 cup grated part-skim mozzarella
Preheat oven to 350°F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user JGOLFER.
Number of Servings: 6
Recipe submitted by SparkPeople user JGOLFER.
Nutritional Info Amount Per Serving
- Calories: 241.9
- Total Fat: 7.8 g
- Cholesterol: 11.0 mg
- Sodium: 340.9 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 9.4 g
- Protein: 14.6 g
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