Mexican Quinoa Stuffed Bell Peppers
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 379.4
- Total Fat: 9.8 g
- Cholesterol: 22.1 mg
- Sodium: 909.9 mg
- Total Carbs: 58.7 g
- Dietary Fiber: 8.2 g
- Protein: 18.6 g
View full nutritional breakdown of Mexican Quinoa Stuffed Bell Peppers calories by ingredient
Number of Servings: 3
Ingredients
-
3 large bell peppers
1.5 cups cooked quinoa
1/2 cup cooked black beans
1/2 cup frozen corn kernels
1/4 cup chopped cilantro
1/4 cup chopped tomato
1/2 cup reduced fat cheddar or Mexican Cheese blend
1/3 cup light sour cream
1 tsp. sea salt
1/2 tsp. pepper
Directions
Cut tops off bell peppers (you can use any color pepper you want). Clean and put on cookie sheet cut side down (put tops as well) and cook at 450 degrees for 8 minutes. Turn on broiler and roast the peppers until they are charred.
Cook the quinoa according to package directions. Put quinao and all the other ingredients in a medium bowl and mix well. Stuff each pepper with 1/3 of the mixture.
Bake in a 350 degree oven to warm the stuffing and melt the cheeses.
Serve with guacamole.
Serving Size: 3 servings - 1 stuffed pepper per serving
Number of Servings: 3
Recipe submitted by SparkPeople user LANC92.
Cook the quinoa according to package directions. Put quinao and all the other ingredients in a medium bowl and mix well. Stuff each pepper with 1/3 of the mixture.
Bake in a 350 degree oven to warm the stuffing and melt the cheeses.
Serve with guacamole.
Serving Size: 3 servings - 1 stuffed pepper per serving
Number of Servings: 3
Recipe submitted by SparkPeople user LANC92.