Peppers stuffed with Quinoa and Pork loin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 485.8
- Total Fat: 25.1 g
- Cholesterol: 63.2 mg
- Sodium: 349.4 mg
- Total Carbs: 66.1 g
- Dietary Fiber: 8.8 g
- Protein: 30.8 g
View full nutritional breakdown of Peppers stuffed with Quinoa and Pork loin calories by ingredient
Number of Servings: 4
Ingredients
-
4 bell peppers
1 cup quinoa
2 tsp chicken boullion
2 T olive oil
1/2 cup chopped onion
3 cloves garlic
1 6 oz pork loin chop roasted
1 cup shredded cheddar cheese
Directions
Cut the tops off of the peppers and remove seeds
put peppers in steamer and steam for 10 minutes
put the quinoa and 2 cups of water in a pot with 2 tsp chicken boullion and boil for 15 minutes
Put olive oil in a saute pan and add chopped onion and garlic. Cook until onion is translucent. Add chopped pork. Add 1/2 tsp of red pepper flakes, 1/4 tsp paprika, 1/8 tsp cayenne pepper, 1/8 tsp fresh cracked black pepper.
Stir in cooked quinoa and 1/2 cup cheddar cheese.
Put steamed peppers in a glass baking dish which has been sprayed with cooking oil.
Stuff peppers with the quinoa, pork mixture
Top with 1/2 cheddar cheese and bake in 350 degree oven until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user MJWILHIDE.
put peppers in steamer and steam for 10 minutes
put the quinoa and 2 cups of water in a pot with 2 tsp chicken boullion and boil for 15 minutes
Put olive oil in a saute pan and add chopped onion and garlic. Cook until onion is translucent. Add chopped pork. Add 1/2 tsp of red pepper flakes, 1/4 tsp paprika, 1/8 tsp cayenne pepper, 1/8 tsp fresh cracked black pepper.
Stir in cooked quinoa and 1/2 cup cheddar cheese.
Put steamed peppers in a glass baking dish which has been sprayed with cooking oil.
Stuff peppers with the quinoa, pork mixture
Top with 1/2 cheddar cheese and bake in 350 degree oven until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user MJWILHIDE.