Roasted Red Pepper stuffed with Quinoa, Goat Cheese & Chickpeas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 254.6
- Total Fat: 10.3 g
- Cholesterol: 3.3 mg
- Sodium: 121.6 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.4 g
- Protein: 7.8 g
View full nutritional breakdown of Roasted Red Pepper stuffed with Quinoa, Goat Cheese & Chickpeas calories by ingredient
Introduction
I modified a recipe I saw in Smitten Kitchen ( a fantastic recipe site!) I did not have some of her ingredients, & also wanted to make a more healthful version. I modified a recipe I saw in Smitten Kitchen ( a fantastic recipe site!) I did not have some of her ingredients, & also wanted to make a more healthful version.Number of Servings: 2
Ingredients
-
2 Red Bell Peppers
Zucchini sliced thin
Onion chopped
Olive Oil 1 tbs
Chickpeas rinsed/drained about 1/4 cup
Quinoa cooked , about 1/4 cup
Goat Cheese~ about 1/2 oz
Cherry Tomatoes about 8, halved
Directions
Preheat oven to 350.
Cut the tops off of the peppers (& a bit off the bottom so they'll stand erect)
roast 15 mins in a small pan sprayed with Pam.
(I used a bread pan)
Cook quinoa as directed on package~ also 15 minutes.
Cut small zucchini in half, put second half away.
Slice down the middle , & then cut across in thin slices.
Chop small onion.
Saute both in olive oil, about 5 minutes until soft~remove from heat & add tomatoes, chickpeas, quinoa & goat cheese.
Add salt/pepper to taste & Italian herbs if desired.
Stuff peppers with the mixture & bake an additional 15 minutes.
We served ours with chicken, but this is a complete nutritional meal in itself.
Number of Servings: 2
Recipe submitted by SparkPeople user SPOOKYTHECAT.
Cut the tops off of the peppers (& a bit off the bottom so they'll stand erect)
roast 15 mins in a small pan sprayed with Pam.
(I used a bread pan)
Cook quinoa as directed on package~ also 15 minutes.
Cut small zucchini in half, put second half away.
Slice down the middle , & then cut across in thin slices.
Chop small onion.
Saute both in olive oil, about 5 minutes until soft~remove from heat & add tomatoes, chickpeas, quinoa & goat cheese.
Add salt/pepper to taste & Italian herbs if desired.
Stuff peppers with the mixture & bake an additional 15 minutes.
We served ours with chicken, but this is a complete nutritional meal in itself.
Number of Servings: 2
Recipe submitted by SparkPeople user SPOOKYTHECAT.