Quinoa-Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 340.7
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 86.0 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 15.5 g
- Protein: 16.8 g
View full nutritional breakdown of Quinoa-Stuffed Peppers calories by ingredient
Introduction
It took some digging and tweaking, but here's a yummy sounding recipe that I can't wait for us to try! Let me know what you think. Modified from a Vegetarian Times recipes with high rating! There will be a LOT of filling left over, save for next day's wrap or burrito for lunch. It took some digging and tweaking, but here's a yummy sounding recipe that I can't wait for us to try! Let me know what you think. Modified from a Vegetarian Times recipes with high rating! There will be a LOT of filling left over, save for next day's wrap or burrito for lunch.Number of Servings: 4
Ingredients
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1 medium onion, chopped (1 cup)
2 ribs celery, finely chopped (1/2 cup)
1 tbsp. ground cumin
2 cloves garlic, minced (2 tsp)
1 10-oz. pkg frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans sodium free diced tomatoes, drained with liquid reserved
1 15-oz. black beans, rinsed and drained
3/4 quinoa
3 large carrots, grated (1 1/2 cups)
2 large red bell peppers, halved lengthwise, ribs removed
Directions
1. Saute onion and celery in no-stick saucepan over medium heat for about 5 minutes or until onions are soft. Add a little water if necessary (although onions should release plenty of water). Add cumin and garlic, and saute 1 minute more. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has cooked off.
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. Season with salt & pepper, if needed. (If you didn't use sodium free tomatoes, DO NOT add salt!)
3. Preheat oven to 350 degrees F. Pour reserved tomato liquid in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4 cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, until tops of peppers have browned a little. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle with pan juices before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MONICAW407.
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. Season with salt & pepper, if needed. (If you didn't use sodium free tomatoes, DO NOT add salt!)
3. Preheat oven to 350 degrees F. Pour reserved tomato liquid in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4 cup of quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and bake 15 minutes more, until tops of peppers have browned a little. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle with pan juices before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MONICAW407.