nutritional information

Per Stuffed pepper:

  • Calories: 279
  • Protein: 14 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 36 g
  • Cholesterol: 15 mg
  • Sodium: 518 mg
  • Fiber: 10 g
  • Sugar: 9 g
Gluten-Free

Quinoa-Stuffed Peppers

Heart-Felt Meals

Serves 8

This dish freezes well for future meals. Quinoa provides whole-grain goodness and a serving of protein.
  • 1 medium onion, finely chopped (1 cup)
  • 2 Tbs. olive oil
  • 2 ribs celery, finely chopped (½ cup)
  • 1 Tbs. ground cumin
  • 2 cloves garlic, minced (2 tsp.)
  • 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 15-oz. cans diced tomatoes, drained, liquid reserved
  • 1 15-oz. can black beans, rinsed and drained
  • ¾ cup quinoa
  • 3 large carrots, grated (1½ cups)
  • 1½ cups grated reduced-fat pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

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 ¾-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.

February 2009 p.66

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comments

Sounds good

Dave - 2014-12-08 18:18:21

I have been making these for the last year and they are awesome! They taste great and freeze well. They're a great meal to last you a couple days of the the week. I don't cut them in half but cut the tops off and stuff them the old fashioned way.

Sara - 2014-11-20 01:03:41

Is it cooked or uncooked quinoa?

Jenni - 2014-11-05 21:06:01

I have been making these for years. But I put them in the crockpot on high for 4 hours (oil the bottom with olive oil). I don't know why, but they taste much better and the peppers sear on the sides of the crock. Soooo good. It's one of my tried-and-true favorites of all time.

spirals73 - 2014-11-04 07:12:12

How long could I freeze the mixture for?

Lisa - 2014-10-27 23:55:04

Make for dinner

Cheryl - 2014-10-24 22:16:32

This looks delicious. I think I'll do this tonight... even with substitutions for this, or that, I think is going to be delicious.

Steven Woodworth - 2014-10-24 19:10:02

Sounds good

Malkiat kaur - 2014-10-24 15:42:09

Oh this looks soooo good . Will make next week for sure

Michele - 2014-10-23 19:33:47

yum

Brooke - 2014-10-08 03:34:34

At what point in the process would one freeze them?

Janet - 2014-10-06 18:54:08

Delicious! I spiced it up a bit. I tripled the cumin and added 2 tsp. allspice. and a few pepper flakes. I also substituted kale for the spinach.

SF - 2014-09-22 11:34:15

Delicious!

Susan - 2014-09-05 20:26:24

Looks great! I I plan to make them .

Betty Sue Phillips - 2014-09-03 04:38:58

CORRECTION- Sorry - on my post earlier today I meant to say that I baked the filled peppers, covered at @400 degrees (not 450)

Donna - 2014-08-27 17:31:47