Stuffed Peppers with Quinoa and Black Beans
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 169.0
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 188.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g
IntroductionThese vegetarian stuffed peppers are a meal in themselves or as a side dish! These vegetarian stuffed peppers are a meal in themselves or as a side dish!
1 cup quinoa (cooked per instructions; 1 cup quinoa:2 cups water)
3 red bell peppers, sliced lengthwise, cleaned, leave stem.
½ Granny Smith apple, cored and chopped
1 tablespoon fresh lime juice
1 teaspoon olive oil
1 clove garlic, minced
¾ cup Rotel tomatoes and chilies
3 green onions, thinly sliced
¾ cup canned black beans, drained and rinsed
1 tsp Herbs de Provence
sea salt and pepper to taste
This filling makes enough for 3 large red bell peppers. If you want to depart from strict vegetarian, use chicken broth to cook the quinoa.
If you don't have or can't find Herbs de Provence, substitute your own spices! (Herbs de Provence = basil, fennel, marjoram, parsley, rosemary, lavender, tarragon, and thyme)
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Halve the red peppers lengthwise. Remove the seeds and ribs, but leave the stem intact so the pepper bowls hold their shape; place cut-side-up into the prepared baking dish.
Toss the chopped apple with the lime juice, olive oil, garlic, Herbs de Provence, tomatoes, black beans and green onions. Fold in the quinoa, and season to taste with salt and pepper. Fill the cut peppers with this mixture, and fill the baking dish with about 1/4 inch of water.
Bake in preheated oven until the peppers are tender, and the quinoa is hot, about 20 minutes.
Serving Size: 6 half peppers
Number of Servings: 6
Recipe submitted by SparkPeople user DAVENOHE.