Quinoa-Stuffed Red Bell Peppers Recipe
Stuffed peppers that will fill you up, not out!
Nutrition Score per serving
(1 pepper): 237 calories
6 g fat (23% of calories)
2 g saturated fat
35 g carbs
12 g protein
10 g fi ber
171 mg calcium
3 mg iron
260 mg sodium
Serves: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
| 2⁄3 | c | quinoa, rinsed and drained |
| 6 | red bell peppers | |
| 1 | T | olive oil |
| 3⁄4 | c | diced carrots |
| 1⁄2 | red onion, diced | |
| 1 10-ounce package frozen spinach,thawed and drained | ||
| 1 15-ounce can red kidney beans,rinsed and drained | ||
| 1 | t | chili powder |
| 1⁄2 | c | grated part-skim mozzarella |
Instructions
Preheat oven to 350°F. Boil 1 1/3 cups water in a saucepan; add quinoa. Reduce heat, cover, and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems, and seeds. Bring a large pot of water to a boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat. Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans. Remove from heat and mix in quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.
