Quinoa Stuffed Red Peppers
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 300.3
- Total Fat: 14.5 g
- Cholesterol: 9.8 mg
- Sodium: 135.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.7 g
- Protein: 10.0 g
View full nutritional breakdown of Quinoa Stuffed Red Peppers calories by ingredient
Number of Servings: 2
Ingredients
-
2 red bell peppers
1/2 tbsp olive oil
1/2 medium onion chopped
2 minced garlic gloves
1/2 tsp coriander
1/2 cup quinoa
1/4 cup parsley leaves chopped
2 tbsp chopped pecans or walnuts
1 oz provolone cheese, shredded
Directions
Preheat oven to 450 degrees. Slice a very thin layer from base of peppers, so it sits up on baking sheet. Slice off top and remove ribs and seeds. Chop tops and set aside.
Heat oil in medium saucepan, add onion, garlic, coriander and chopped tops. Season with pepper. Cook until onion has softened, 4-5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to simmer, and cover 11-13 minuts, until quinoa is tender. Remove from heat and stir in parsley, nuts, and provolone cheese.
Stuff peppers with quinoa mixture, place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover and top with provolone cheese, bake 10-15 until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user LOVE2BEFIT.
Heat oil in medium saucepan, add onion, garlic, coriander and chopped tops. Season with pepper. Cook until onion has softened, 4-5 minutes.
Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water and bring to a boil. Reduce to simmer, and cover 11-13 minuts, until quinoa is tender. Remove from heat and stir in parsley, nuts, and provolone cheese.
Stuff peppers with quinoa mixture, place in 2 qt baking dish. Cover with aluminum foil and bake until peppers are tender, about 1 hour. Uncover and top with provolone cheese, bake 10-15 until cheese melts.
Number of Servings: 2
Recipe submitted by SparkPeople user LOVE2BEFIT.
