Black Bean, Mushroom, and Quinoa-Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 medium onion, finely chopped3 cloves garlic, minced2 cups finely chopped fresh mushrooms1 tablespoon chili powder1 teaspoon salt1 15-ounce can tomato sauce1/4 cup water1/2 cup quinoa4 large red bell peppers1 15-ounce can black beans, drained and rinsed1 teaspoon pure maple syrup
In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent. Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture. Stir in the chili powder and salt. Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.
Makes 4 big servings.
Number of Servings: 4
Recipe submitted by SparkPeople user QUEENC78.
Meanwhile, preheat the oven to 350º F (175° C), and prepare the peppers. Boil a pot of water. Cut the tops off the pepper and remove the seeds. Boil the peppers for 5 minutes, and then drain them.
Combine the beans and maple syrup with the cooked quinoa mixture. Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes. Remove from oven; let cool for 5 minutes and serve.
Makes 4 big servings.
Number of Servings: 4
Recipe submitted by SparkPeople user QUEENC78.
Nutritional Info Amount Per Serving
- Calories: 372.6
- Total Fat: 10.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,249.3 mg
- Total Carbs: 73.2 g
- Dietary Fiber: 16.6 g
- Protein: 16.6 g
Member Reviews
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RUTHXG
Wow, this is a GREAT recipe--I'm going to promote it! I did find that a bit more water was needed for cooking the quinoa (because I used tomato puree instead of sauce?). I got interrupted & the peppers actually baked 1 hour instead of 15 mins.--but didn't burn & were SO tasty. Nice texture combo. - 6/15/11