Quinoa Stuffed Peppers
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 medium onion, finely chopped (1 cup)2 Tbs. olive oil2 ribs celery, finely chopped (1/2 cup)1 Tbs. ground cumin2 cloves garlic, minced (2 tsp.)1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry2 15-oz. cans diced tomatoes, drained, liquid reserved1 15-oz. can black beans, rinsed and drained3/4 cup quinoa3 large carrots, grated (11/2 cups)11/2 cups grated reduced-fat pepper Jack cheese, divided4 large red bell peppers, halved lengthwise, ribs removed
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RAVENGIRL103.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user RAVENGIRL103.
Nutritional Info Amount Per Serving
- Calories: 378.5
- Total Fat: 12.3 g
- Cholesterol: 22.5 mg
- Sodium: 356.1 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 10.3 g
- Protein: 23.6 g
Member Reviews
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CELESTIALGIRL
This was great! I wanted it as a side dish so I deleted the black beans, reduced the cheese to about 2 oz, cut the oil, increased the cumin and added a bit of chilli powder. I served it with some cajun style shrimp and a lovely salad. Soooo good!
Total calories ended up at 161 per half pepper - 2/6/11