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

I found this rather bland. Needs something to spice it up a bit. Lot of prep time and not worth it in my opinion.

Lorraine - 2015-06-28 23:36:01

We make this amazing meal at least once a month. I use four peppers divided between two square casserole pans, I cook one that night and freeze the other one to be baked at a later date. They turn out great every time. (Thaw the frozen one in the fridge for a day before baking). I have made this for several friends/family and given the recipe to many and all love it, even the omnivores. Definitely worth the effort to make again and again.

Collette - 2015-06-25 08:19:43

Is the quinoa supposed to be cooked separately before adding it to the mixture?

MJ - 2015-06-10 17:22:24

Need heart healthy weight loss recipes,no sat.fat or trans fat and low to no cholesterol recipes if thats possible and would love to sub.to your magazine not on line if you have any discounts it would be very helpful also,thank you

sandy meeks - 2015-04-25 05:38:14

I calculated 7 points+ for weight watchers per pepper. Going to make these tomorrow!

Trudy - 2015-04-17 00:28:26

Why does everything take 2 hours to fix

Manda - 2015-04-13 22:46:34

This is positively yummy!! There was definitely stuffing left over, but made a great lunch at work. This is my 5th time making it, and am taking it as a veggie side for Easter ham and as something additional to feed the vegetarians who will be there.

Jeanie - 2015-04-02 22:16:34

How much quinoa is used if I'm using precooked, frozen (obviously after thawing)? Thanks!

Raquel - 2015-03-04 22:38:42

Lovely recipe but the stuffing is way too much. I froze more than half of it and made a casserole with a third and only needed about a third for the peppers. Note for next time. It is also long and tedious but worth the effort!

Chris - 2015-03-04 03:55:32

Does anyone know what the weight watchers points plus this would be

andrea - 2015-03-02 22:07:46

Perfect

Tracey - 2015-02-22 15:32:48

Amazing! 2 things - you need to start at least 2 hours before you want to eat I'm a slow chopper, so it took me 2 1/2 hours from start to finish. Also, as some other commenters mentioned, the "stuffing" is way more than you can use. I actually doubled the number of peppers and still had a 1/2 cup of stuffing left. Before this dish, I thought that I hated quinoa. This was absolutely delicious!

Pam - 2015-02-22 02:41:29

Love this recipe! I actually use a few handfuls of fresh baby spinach instead of frozen and fresh diced tomatoes instead of canned. Tastes amazing and the carrot doesn't sweeten it as you might expect. Definitely a new favorite!

Kristin - 2015-01-30 02:37:40

Made these peppers tonight! Delicious! Only thing I could have used more than 4 peppers. I had a lot of stuffing left over so I baked it in a separate casserole.

Jean - 2015-01-27 23:40:23

Delicious! This has earned a spot on my favorites list. I usually go for recipes that are quick & easy... this one is easy, but not so quick. My hubby went back for seconds, which NEVER happens when I cook :)

Kristie - 2015-01-27 03:19:15