Quinoa Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 362.0
- Total Fat: 9.7 g
- Cholesterol: 58.3 mg
- Sodium: 887.0 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 10.2 g
- Protein: 27.9 g
View full nutritional breakdown of Quinoa Stuffed Peppers calories by ingredient
Introduction
My healthier version of a favorite! My healthier version of a favorite!Number of Servings: 6
Ingredients
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6 green bell peppers
1 cup uncooked quinoa
1 can low sodium fat free chicken broth (apx 2 cups) drained
1 lb ground turkey
1/4 cup chopped onions
1 clove minced garlic
2 tsp Italian seasoning
1 can low sodium black beans (apx 2 cups)
1 can tomato sauce
1/4 c shredded mozzarella cheese
Tips
When draining beans, rinse them well under running water to reduce your sodium intake.
Directions
1.In a large pot bring enough water to cover peppers to a boil. Mean while start cooking Quinoa according to package, using chicken broth in place of water. Cut a thin slice off the top of each pepper and remove the membrane. Once water is boiling place peppers in water and boil for 5 min. and then place them cut side up in a baking pan.
2. Preheat oven to 350. While oven is heating, in a skillet cook ground turkey, onions, garlic and Italian seasoning. Once turkey is browned, drain and return to pan.
3. Add 2 cups of cooked quinoa, black beans and half the tomato sauce to the turkey mixture. Heat on med until well heated.
4. Fill each pepper with turkey mixture. Spoon remaining tomato sauce over each pepper. Wrap pan tightly with foil and bake for 45 min.
5. Remove from oven, top with shredded mozzarella and return to oven for 15 min or until cheese is browned.
Serving Size: 6 servings, 1 pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user MUNCHKIN13.
2. Preheat oven to 350. While oven is heating, in a skillet cook ground turkey, onions, garlic and Italian seasoning. Once turkey is browned, drain and return to pan.
3. Add 2 cups of cooked quinoa, black beans and half the tomato sauce to the turkey mixture. Heat on med until well heated.
4. Fill each pepper with turkey mixture. Spoon remaining tomato sauce over each pepper. Wrap pan tightly with foil and bake for 45 min.
5. Remove from oven, top with shredded mozzarella and return to oven for 15 min or until cheese is browned.
Serving Size: 6 servings, 1 pepper each
Number of Servings: 6
Recipe submitted by SparkPeople user MUNCHKIN13.
Member Ratings For This Recipe
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