Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.2
  • Total Fat: 8.5 g
  • Cholesterol: 7.6 mg
  • Sodium: 475.5 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 11.7 g

View full nutritional breakdown of Southwest quinoa stuffing for Bell Peppers, Zucchini or Mushrooms calories by ingredient


Introduction

Stuff bell peppers, hollowed zucchini, squash or portabella mushrooms then top with cheese and bake or broil (portabella) in oven until done. You can also use this in a wrap with shredded cabbage and cilantro for a quick bite. Stuff bell peppers, hollowed zucchini, squash or portabella mushrooms then top with cheese and bake or broil (portabella) in oven until done. You can also use this in a wrap with shredded cabbage and cilantro for a quick bite.
Number of Servings: 6

Ingredients

    2 serving southwest quinoa path of life (by PEARNONE)
    1 block Tofu, firm
    .5 medium (2-1/2" dia) Onions, raw
    1 tsp Cumin seed
    2 tsp Paprika
    1 clove Garlic
    1 cup kernels Yellow Sweet Corn, Frozen
    1 cup Goya Black Beans
    0.5 cup Colby and Monterey Jack Cheese shredded
    1 cup Tomatoes, red, ripe, canned, with green chilies

Directions

Add diced onion, garlic, and spices to pan with spray of oil. Saute until fragrant. Add crumbled tofu to pan of spcies and cook until heated through. Add quinoa, sweet corn, black beans and tomatoes with green chilies. Cook until all heated through. Add salt and pepper to taste. Remove from heat. Add shredded cheese. Mix thoroughly. Serve warm as a side or stuff vegetables top with tomato sauce and cheese and bake at 350 until vegetable is tender.

Serving Size: 6