Quinoa-Stuffed Red Bell Peppers Recipe

Stuffed peppers that will fill you up, not out

Use red, orange, or yellow peppers, but skip the green-- they're less nutritious

Serves: 6

Prep Time: 30 minutes

Cook Time: 20 minutes

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

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Ingredients

2/3 cup quinoa, rinsed and drained
6 red bell peppers
1 tablespoon olive oil
3/4 cup 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 teaspoon chili powder
1/2 cup grated part-skim mozzarella

Directions

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.