Cheese and Quinoa Stuffed Red Pepper
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 485.7
- Total Fat: 26.2 g
- Cholesterol: 29.7 mg
- Sodium: 222.0 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 8.2 g
- Protein: 16.1 g
View full nutritional breakdown of Cheese and Quinoa Stuffed Red Pepper calories by ingredient
Number of Servings: 1
Ingredients
-
0.25 cup dry quinoa
1 large red bell pepper
1 Tbsp extra-virgin olive oil
0.25 cup minced red onion
0.25 tsp minced garlic
0.25 cup shredded carrots
0.25 cup baby spinach
0.25 cup sliced white button mushrooms
0.5 tsp salt-free italian herb seasoning
0.25 cup finely shredded cheese
Directions
Preheat oven to 350 F.
Place quinoa and 0.5 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.
While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.
Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.
Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in chedder.
Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user LORELAIS.
Place quinoa and 0.5 cup water in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all water is absorbed, about 5 minutes. Set aside and keep covered.
While quinoa cooks, use a sharp knife to cut the top off the pepper and remove the seeds and membranes; keep the pepper whole. Set aside.
Heat a medium skillet on medium-high; add olive oil. Add onion and saute until translucent, about 2 minutes. Add garlic, carrots, spinach, mushrooms, and seasoning and saute until vegetables are slightly tender, about 4 minutes.
Transfer sauteed vegetables to a bowl. Mix in cooked quinoa, and gently fold in chedder.
Fill pepper with the mixture. Place in a baking dish and bake uncovered for 15 minutes or until pepper is slightly charred. Serve warm or at room temperature.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user LORELAIS.