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Quinoa-Stuffed Peppers
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Brief Description
Quinoa provides whole-grain goodness and a serving of protein.
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Main Ingredient
quinoa, bell peppers
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Category: Vegetarian
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein. Nutritional Information Per 1/2 stuffed pepper: Calories: 279 Protein: 14g Total Fat: 10g Saturated Fat: 3g Carbs: 36g Cholesterol: 15mg Sodium: 518mg Fiber: 10g Sugar: 9g
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Posted By: ecarr
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Posted On: Apr 06, 2012
Number of Servings:
Ingredients:
- 1 - medium onion
- 2 tablespoons - olive oil
- 2 - ribs celery
- 1 tablespoons - ground cumin
- 2 cloves - garlic
- 1 - 10-oz. pkg. frozen chopped spinach
- 2 cans - 15-oz. cans diced tomatoes
- 1 cans - 15-oz. can black beans
- 3/4 cups - quinoa
- 3 - large carrots
- 1 1/2 cups - grated reduced-fat pepper Jack cheese
- 4 - large red bell peppers
Directions:
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.
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