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Quinoa-Stuffed Peppers
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Brief Description
Quinoa, tomatoes and spinach along with pine nuts fill colorful bell peppers; topped with fresh pesto.
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Main Ingredient
bell peppers
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Category: Vegetarian
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Nutrients per serving: Calories: 194, Total fat: 9 g, Sat. fat: 2 g, Trans. fat: 0 g, Cholesterol: 4 mg, Sodium: 327 mg, Total Carbohydrates: 22 g, Dietary Fiber: 5 g, Sugars: 7 g, Protein: 7 g.
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Posted By: compliments
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Posted On: Nov 26, 2014
Number of Servings:
Ingredients:
- 2 - bell peppers any color
- 1/2 cups - uncooked quinoa
- 1/2 cups - low-sodium vegetable broth
- 7 ounces - diced tomatoes, no salt added
- 5 ounces - spinach
- 1 teaspoons - pine nuts
- 2 cups - basil or spinach
- 1/2 cloves - garlic
- 1 1/2 tablespoons - Parmesan cheese
- 1 tablespoons - pine nuts
- 1 1/2 tablespoons - extra-virgin olive oil
- 1/8 teaspoons - sea salt
- 1 pinchs - freshly ground black pepper
Directions:
1. Preheat broiler to high. Cut peppers in half and remove seeds and veins. Leave stems intact. Place peppers, skin side up, on a baking sheet covered in aluminum foil. Broil for 10 minutes.
2. Meanwhile, combine quinoa, broth and tomatoes in a medium pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes, until liquid is absorbed. Add spinach and stir to combine. Fill pepper halves with this mixture.
3. Place pesto ingredients in a food processor and pulse until finely chopped. Add 2 to 3 tablespoons of water as needed to thin out, if desired. Top stuffed peppers with pesto or serve on the side.
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