Vegetarian stuffed peppers
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 299.1
- Total Fat: 20.6 g
- Cholesterol: 0.0 mg
- Sodium: 20.8 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.3 g
- Protein: 5.0 g
View full nutritional breakdown of Vegetarian stuffed peppers calories by ingredient
Submitted by: CMW123
Introduction
bell pepper stuffed with quinoa, brown rice, grated squash, carrot and pesto bell pepper stuffed with quinoa, brown rice, grated squash, carrot and pestoNumber of Servings: 8
Ingredients
-
Green Bell Pepper - 8 med to large
Quinoa 1 cup cooked
brown rice 1 cup cooked
Garlic, 3 cloves (to taste)
Basil, 25 leaves (~ 2 bunches)
Olive Oil, .5 cup
Carrot - 2 med to large
zuchini - 1 med to large
Patty Pan Squash - 2 small
Pine Nuts, .5 cup
Tips
I used green peppers however, other colors can be used. Also, the baking time is for al dente peppers. if you like them softer cook for more time.
Directions
prepare the brown rice and quinoa, place in large mixing bowl. grate the zuchini, patty pan squash and carrot and add into the mixing bowl with the grains. mix well.
preheat the oven to 350 and spray a baking dish with non-stick spray. cut stem from bell peppers, remove seeds and rinse inside. Fill each with the grain stuffing and set upright in baking dish.
prepare pesto:
in a blender, put pine nuts, olive oil, basil and garlic. blend until creamy. pour over the peppers.
bake for 45 mins.
Serving Size: makes 8 stuffed peppers, 1 pepper is a serving
Number of Servings: 8
Recipe submitted by SparkPeople user CMW123.
preheat the oven to 350 and spray a baking dish with non-stick spray. cut stem from bell peppers, remove seeds and rinse inside. Fill each with the grain stuffing and set upright in baking dish.
prepare pesto:
in a blender, put pine nuts, olive oil, basil and garlic. blend until creamy. pour over the peppers.
bake for 45 mins.
Serving Size: makes 8 stuffed peppers, 1 pepper is a serving
Number of Servings: 8
Recipe submitted by SparkPeople user CMW123.
