Cashew and Quinoa Stuffed Peppers
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 515.3
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 910.1 mg
- Total Carbs: 83.4 g
- Dietary Fiber: 10.2 g
- Protein: 17.8 g
View full nutritional breakdown of Cashew and Quinoa Stuffed Peppers calories by ingredient
Introduction
Delicious family favorite! Delicious family favorite!Number of Servings: 4
Ingredients
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4 Bell Peppers
olive oil spray
1 cup onion, diced
3 garlic cloves,
2 tsp olive oil
1 cup quinoa
2 cups vegetable broth
1/2 cup sun-dried tomatoes (not in oil)
2 tsp cumin
2 tbl tamari (soy sauce)
1 tsp ground cayenne
1/2 cup cashews, chopped
Directions
1. Preheat oven to 350.
2. Cut the tops off of the peppers and deseed. Place on cookie sheet and spray with olive oil spray. Bake for 20 minutes, or until soft.
3. Rinse quinoa.
4. Sautee onions and garlic in olive oil in a 2 quart pot for 5 minutes.
5. Add vegetable broth, quinoa, sun-dried tomatoes, cumin, tamari, and cayenne. Bring to boil.
6. Simmer for 15 minutes.
7. Add cashews to mixture.
8. Stuff cooked peppers with mixture.
Serve with mixed green salad with a simple oil and vinigrette dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIETATER.
2. Cut the tops off of the peppers and deseed. Place on cookie sheet and spray with olive oil spray. Bake for 20 minutes, or until soft.
3. Rinse quinoa.
4. Sautee onions and garlic in olive oil in a 2 quart pot for 5 minutes.
5. Add vegetable broth, quinoa, sun-dried tomatoes, cumin, tamari, and cayenne. Bring to boil.
6. Simmer for 15 minutes.
7. Add cashews to mixture.
8. Stuff cooked peppers with mixture.
Serve with mixed green salad with a simple oil and vinigrette dressing.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNIETATER.
Member Ratings For This Recipe
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CARTER4414
