Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,268.7
  • Total Fat: 55.2 g
  • Cholesterol: 351.8 mg
  • Sodium: 1,581.4 mg
  • Total Carbs: 108.5 g
  • Dietary Fiber: 27.9 g
  • Protein: 93.2 g

View full nutritional breakdown of Stuffed Bell Peppers calories by ingredient


Introduction

Make ahead or freeze the mixture for future use. Make ahead or freeze the mixture for future use.
Number of Servings: 1

Ingredients

    4 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
    1 cup, chopped Carrots, raw
    2 stalk, large (11"-12" long) Celery, raw
    .25 cup Nature's Earthly Choice Quinoa - 1/4 cup dry 1/2 cup cooked
    1 cup, cubes Eggplant, fresh
    1 medium (2-1/2" dia) Onions, raw
    .5 cup, crumbled Feta Cheese
    12 oz Organic Valley Ground Chicken, Frozen
    8 oz Fresh Express Baby Kale, Chard, Spinach mix

Directions

Cook the Quinoa according to package directions. Set aside. Dice up all the vegetables and core the Peppers (do not dice the peppers, leave whole). Brown the Ground Chicken in a pan adding the basil, oregano, garlic. Add the diced vegetables and cook until tender. Remove from heat. Add in the quinoa and the feta cheese. Pack mixture into peppers tightly. Bake at 350 degrees Fahrenheit until peppers are fork tender. Serve.

Serving Size: Makes 4 Servings - 1 Stuffed Pepper per person

Number of Servings: 1

Recipe submitted by SparkPeople user TEREFED.