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

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

the peppers were awesome!!!

Debbie Abernathy - 2015-01-15 23:38:21

They are delicious

Sabrina - 2015-01-09 21:51:56

Right now, my grandson is eating this for breakfast. Yes, they are that good. I make them without cheese for all my vegan and lactose-intolerant friends.

Pat - 2014-12-31 14:16:22

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