Mushroom and quinoa stuffed bell pepper
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 442.1
- Total Fat: 15.7 g
- Cholesterol: 25.5 mg
- Sodium: 395.7 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 7.5 g
- Protein: 16.0 g
View full nutritional breakdown of Mushroom and quinoa stuffed bell pepper calories by ingredient
Introduction
I made this up while trying to come up with a way to get one serving of grain, two or three of veggies and a dairy into a single dish. Not sure if it counts as a full protein serving (depends on your dietary needs), but the quinoa is relatively high in protein, too, which is nice.I'm having it in my lunch today, but it would make a nice dinner as well. I made this up while trying to come up with a way to get one serving of grain, two or three of veggies and a dairy into a single dish. Not sure if it counts as a full protein serving (depends on your dietary needs), but the quinoa is relatively high in protein, too, which is nice.
I'm having it in my lunch today, but it would make a nice dinner as well.
Number of Servings: 2
Ingredients
-
.5 c dry quinoa/1 c cooked quinoa
1 medium carrot
1 stalk celery
white of 1 leek
1 c fresh chanterelles or other wild mushroom
2 tsp olive oil
1/3 c white wine
2 red or yellow bell peppers
2 ounces gorgonzola cheese
fresh rosemary
salt
Directions
Chop the leek and celery and cook for about 10 minutes in olive oil over medium or medium-low heat. White that's cooking, rinse and start cooking the quinoa according to package instructions.
Chop the carrot and mushrooms. After the leek and celery have cooked for about 10 minutes, add the carrots and mushrooms, then add the white wine. Keep the heat at approximately medium, adjusting so that the wine cooks off in about 10 minutes.
Preheat the oven to 350 degrees.
Cut the tops off the bell peppers, scrape out seeds and excessive pith from their bells and from the top of the lids.
Remove the rosemary from the stems of 1-2 sprigs and chop, then add to the cooking veggie medly along with salt and pepper to your liking.
Put the peppers side-by-side in a casserole or put each one in its own small ceramic dish if you have those.
When the wine has cooked off the veggies, transfer them to a bowl with the cooked quinoa and the gorgonzola. Toss.
Stuff each bell pepper until it's slightly overflowing and top with its "lid." If there's extra veggie/quinoa/cheese mix that didn't fit, pack it around the bases of the peppers.
Cook the peppers at 350 degrees for 30-35 minutes.
Serving Size: Makes two stuffed bell peppers
Number of Servings: 2
Recipe submitted by SparkPeople user C_SHERWOOD.
Chop the carrot and mushrooms. After the leek and celery have cooked for about 10 minutes, add the carrots and mushrooms, then add the white wine. Keep the heat at approximately medium, adjusting so that the wine cooks off in about 10 minutes.
Preheat the oven to 350 degrees.
Cut the tops off the bell peppers, scrape out seeds and excessive pith from their bells and from the top of the lids.
Remove the rosemary from the stems of 1-2 sprigs and chop, then add to the cooking veggie medly along with salt and pepper to your liking.
Put the peppers side-by-side in a casserole or put each one in its own small ceramic dish if you have those.
When the wine has cooked off the veggies, transfer them to a bowl with the cooked quinoa and the gorgonzola. Toss.
Stuff each bell pepper until it's slightly overflowing and top with its "lid." If there's extra veggie/quinoa/cheese mix that didn't fit, pack it around the bases of the peppers.
Cook the peppers at 350 degrees for 30-35 minutes.
Serving Size: Makes two stuffed bell peppers
Number of Servings: 2
Recipe submitted by SparkPeople user C_SHERWOOD.
