Mexican Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 285.8
- Total Fat: 6.4 g
- Cholesterol: 12.5 mg
- Sodium: 1,093.6 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 8.0 g
- Protein: 19.2 g
View full nutritional breakdown of Mexican Stuffed Peppers calories by ingredient
Introduction
Wanted a meatless stuffed pepper with a Mexican flair without loads of calories and guilt, so I came up with this. I hope you enjoy it! Wanted a meatless stuffed pepper with a Mexican flair without loads of calories and guilt, so I came up with this. I hope you enjoy it!Number of Servings: 2
Ingredients
-
2 Medium Green Bell Peppers
1/2 C. Quinoa, dry
1/2 tsp. chipotle chili powder
1/2 c. canned whole kernal corn, rinsed and drained
1 C. Smart Grounds crumbles
1 C. Rotel tomatoes with green chiles and cilantro, drained
1 tbs. reduced salt taco seasoning
1/4 C. Mexican blend cheese
Tips
Add 1 tbs. of fat free sour cream to the top if desired.
Directions
1. Cook quinoa according to package directions, adding chipotle chili powder to water.
2. Pre-heat oven to 450, line baking sheet with foil.
3. Cut tops off of Bell peppers, take out seeds veins and set aside.
4. In a large skilled heat crumbles with taco seasoning until warmed.
5. Mix quinoa, and rest of ingredients (minus cheese) in bowl.
6. Spoon mixture into peppers, top with cheese and bake for 10-12 minutes.
7. Serve warm.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NIKIBOO38.
2. Pre-heat oven to 450, line baking sheet with foil.
3. Cut tops off of Bell peppers, take out seeds veins and set aside.
4. In a large skilled heat crumbles with taco seasoning until warmed.
5. Mix quinoa, and rest of ingredients (minus cheese) in bowl.
6. Spoon mixture into peppers, top with cheese and bake for 10-12 minutes.
7. Serve warm.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user NIKIBOO38.