Stuffed Peppers with Quinoa
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 590.3
- Total Fat: 22.3 g
- Cholesterol: 87.8 mg
- Sodium: 887.3 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 5.9 g
- Protein: 42.0 g
View full nutritional breakdown of Stuffed Peppers with Quinoa calories by ingredient
Number of Servings: 4
Ingredients
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I love stuffed pepper but it can be a lot of work. So I just simplified it.
Directions
1. Pre heat the oven to 350.
2. Start by cooking the quinoa. Bring to a boil the chicken stock. Add the quinoa, when the stock is at the same level as the quinoa reduce hear to a medium-low and cover. Let is simmer for 20 minuets or until tender.
3. Heat oil in saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add the garlic, and sauté 1 minute.
4. Add the ground turkey to the onion and garlic mixture until golden. Stir in the tomatoes with juice. Cook 5 minutes, or until most of liquid has evaporated.
5. Cut the tops of the green peppers. and take out all the insides. place about a cup of turkey / quinoa mixture in to each cup. Place in the oven and cook for 40 minutes. Place a quarter of a cup of cheese to the top of each pepper and back for 5 minutes or until melted.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTERC001.
2. Start by cooking the quinoa. Bring to a boil the chicken stock. Add the quinoa, when the stock is at the same level as the quinoa reduce hear to a medium-low and cover. Let is simmer for 20 minuets or until tender.
3. Heat oil in saucepan over medium heat. Add onion and cook for 5 minutes, or until soft. Add the garlic, and sauté 1 minute.
4. Add the ground turkey to the onion and garlic mixture until golden. Stir in the tomatoes with juice. Cook 5 minutes, or until most of liquid has evaporated.
5. Cut the tops of the green peppers. and take out all the insides. place about a cup of turkey / quinoa mixture in to each cup. Place in the oven and cook for 40 minutes. Place a quarter of a cup of cheese to the top of each pepper and back for 5 minutes or until melted.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user GTERC001.