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

Quinoa-Stuffed Peppers

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

yum new

jen - 2014-04-18 16:04:34

new! yummu

jen - 2014-04-18 16:04:17

I just made the stuffed peppers today and OMG that filling is DELICIOUS! One thing I need to mention is that the stuffing is enough for 8 halves rather than 4!

Linda - 2014-04-15 21:25:36

Here you go! Hope you enjoy them!

Cathy Rawdon - 2014-04-13 19:28:45

Pretty Delicious! Easy but a bit time consuming. I prepped these while cooking another easy dinner (tacos) and then had them later on in the week. They heated up in the microwave just fine.

Kristen - 2014-03-27 18:53:30

Print

e - 2014-03-24 23:44:56

Delicious

Ad - 2014-03-08 14:40:33

It sounds delicious

Ad - 2014-03-08 14:34:54

So good! Will definitely make these again!

Nicole - 2014-03-06 20:53:09

Try this

Mel - 2014-03-06 19:05:22

Stuffed peppers

Mel - 2014-03-06 18:34:06

Love this recipe!! Definitely a keeper! The leftover quinoa mix is great by itself too!

Katie - 2014-02-26 02:44:32

I made these (with a few alterations) and they were delicious!!! I did not include celery or garlic, but instead put in 1tsp of celery salt and 2 tsp of garlic powder. I also added freshly chopped cilantro and it really gave it an overall amazing taste! I also only used 5 oz of fresh (not frozen) spinach and chopped it up! Instead of 1 medium onion I chopped up 1 1/2 small onions and only grated 4 small carrots rather than 3 large. This recipe makes so much stuffing that I had enough for 10 half peppers and a little extra! The peppers only need 45 minutes in the oven overall and adding a few drops of lemon/line juice to the tomato water is a wonderful idea :)

Bree - 2014-02-24 03:07:39

yummy!

darcy riley - 2014-02-19 18:25:49