Peppers Stuffed with Quinoa and Brown Rice

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.9
  • Total Fat: 2.4 g
  • Cholesterol: 1.1 mg
  • Sodium: 192.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Peppers Stuffed with Quinoa and Brown Rice calories by ingredient


Introduction

A tasty vegetarian dish using an organic convenience food. Can be prepared ahead. The cheese is optional. A tasty vegetarian dish using an organic convenience food. Can be prepared ahead. The cheese is optional.
Number of Servings: 6

Ingredients

    1/2 raw sweet onion
    1 pouch Seeds of Change Quinoa & Brown Rice (2 cups)
    3 large or medium sweet red peppers
    Pasta sauce, preferably not high sodium (Rising Moon brand)
    Canola or olive oil
    Pecorino romano sheep cheese (optional)

Directions

Saute onions in a skillet with the canola oil. Add the entire pouch of quinoa/brown rice; no need to pre-microwave, but you will want to break up the chunks. Add the pasta sauce, enough to wed the mixture and let it get a bit sticky. Heat through. Set aside. Preheat oven to 350.
Wash 3 red peppers. Cut in half and remove the seeds. Place in a shallow baking pan, and fill each half with the rice mixture. Finely grate the cheese and dab about a teaspoon's worth on top of each pepper.
Put a quarter to half an inch of water in the pan and put in the oven. Bake for 45 minutes. Remove from oven & drain the water. Serve.

Serving Size: Makes 6 servings of 1/2 stuffed pepper each

Number of Servings: 6

Recipe submitted by SparkPeople user TANGUERA2.