Quinoa Stuffed Red Peppers

Quinoa Stuffed Red Peppers
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 248.8 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Quinoa Stuffed Red Peppers calories by ingredient
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Introduction

Makes for some deliciously nutritious stuffed peppers. Makes for some deliciously nutritious stuffed peppers.
Number of Servings: 6

Ingredients

    5-6 large red or red bell peppers
    3 oz tomato sauce

    Quinoa:
    1 medium green bell pepper, chopped
    1 medium onion, chopped (about 2 cups)
    1 tbsp Vegetable Oil
    1 cup uncooked quinoa
    4 galic cloves, minced
    8 oz tomato sauce
    1 plum tomato, diced
    1 1/2 tsp chili powder
    1/2 tsp Garlic powder
    1/2 tsp cumin, ground
    1/4 tsp salt
    1/4 tsp pepper, black

Directions

Preheat over to 360 degrees Fahrenheit.

While oven is preheating, cut the tops of the bell peppers. Pour sauce in a roasting pan, place peppers inside, and cover with aluminum foil. Cook for about 35 minutes.

While peppers are cooking, heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper and cook, frequently stirring, for about 10 minutes until the onion is tender, and the quinoa has become lightly toasted. Stir in the tomato sauce water, and season with the chili powder, garlic powder, cumin, salt and pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Bell peppers not included in calorie count.

Quinoa makes about 6 servings.
245 grams/serving.

Number of Servings: 6

Recipe submitted by SparkPeople user EJORDANE.

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  • I added black beans to give more protein. I liked these peppers but thought they were a tad bland. My bell peppers were not as flavorful as usual, though. They are very filling. I will make them again but will add chipotle or jalapeno peppers next time and maybe roasted corn. Thanks for the recipe! - 7/7/11

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