Stuffed peppers w/quinoa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 6.0 g
  • Cholesterol: 80.0 mg
  • Sodium: 372.4 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 13.0 g

View full nutritional breakdown of Stuffed peppers w/quinoa calories by ingredient
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This is a family favorite. This is a family favorite.
Number of Servings: 6


    3 Peppers, sweet, red
    Onions, raw, .5 cup, chopped
    Carrots, raw, 2 small (5-1/2" long)
    Celery, raw, .5 cup, diced
    *Morning Star Farms Meal Starters, 110 gram(s) (half the bag)
    Egg, 2 large
    *Quinoa Cooked 3/4 cup cooked
    *Muir Glen Organic Diced Tomato - 1 can,
    *Muir Glen Oganic,Roasted Garlic Sauce, 1 cup
    3 tsp minced garlic
    Marjoram, dried, 1 tsp
    Thyme, ground, 2 tsp
    Oregano, ground, 1 tsp
    Basil, 5 leaves
    1/2 shredded low fat moz cheese (to taste)
    1/4 cup shredded parm. cheese (to taste)


Heat oven 350. Split peppers down center. Blanch in boiling water (if you like the peppers crispy, omit this step). Place in baking dish. set aside
Saute onion, celery, carrots and garlic till done to your liking. (I sometimes add spinach at this time)
In mean time mix egg, quinoa, and spices till mixed. Add veggies. Mix.
Heat "meat" Morning star meal starters or you can use ground turkey too. What ever you use, cook it completey. When done ad to egg mix.
Add marjoram, basil, oregano, thyme and can of drained tomatos. Mix well. (may be very "wet" but thats fine)
Stuff the peppers. Top with desired amount of cheese, then top with sauce.
cook for 20-30 min. You can add more parm cheese on top after if desired.
serve on a bed of chopped lettuce.

Number of Servings: 6

Recipe submitted by SparkPeople user KERIG1973.

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