Roasted Bell Peppers Stuffed with Quinoa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.5
  • Total Fat: 11.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 133.4 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 9.5 g

View full nutritional breakdown of Roasted Bell Peppers Stuffed with Quinoa calories by ingredient
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Submitted by: JUSTAGRRL


From Whole Foods Market From Whole Foods Market
Number of Servings: 6


    Olive Oil, 1.5 tbsp
    Onions, raw, 1 cup, chopped
    Mushrooms, fresh, 1 cup, pieces or slices
    Carrots, raw, 1 cup, chopped
    Sweet peppers (bell), 7 medium (approx 2-3/4" long, 2-1/2"
    Parsley, .5 cup
    Spinach, fresh, 1 package (10 oz)
    Cinnamon, ground, 1.5 tsp
    *Cumin seed, 1 tsp
    Quinoa, 1 cup uncooked (then cook it)
    Cashew Nuts, dry roasted (salt added), .5 cup, halves and whole
    Salt and pepper to taste


Per Serving:Serving size: 1 pepper, 250 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 36g carbohydrate (7g dietary fiber, 6g sugar), 9g protein


Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat oven to 350F. Grease a 9- x 13-inch baking pan with oil then set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Serving Size: Makes 6 peppers

Number of Servings: 6

Recipe submitted by SparkPeople user JUSTAGRRL.


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