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

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

YUMMY! But..the bake time is too long! I baked the empty peppers, covered with foil, @350 for 15 mins. while prepping the filling. There was accumulated liquid inside the peppers which I discarded. I filled the peppers, surrounded with the tomato juice, and baked @450 for 20 mins. I topped with the cheese and baked a few more minutes. The peppers were tender and the filling wasn't watery. Will make again, maybe subbing Rotel for one can of the tomatoes as was previously suggested.

Donna - 2014-08-27 17:17:44

Made this last night...delish!!I added chili powder, fresh spinach & chopped portobella mushrooms. Also, as stated by others...had to add tomato paste as it was very watery. I do think rice would absorb more of the liquid but the quinoa was a nice healthy change.

Leslie - 2014-08-05 09:43:35

Made it exactly as stated but used goat cheddar cheese instead of regular cheddar and it was delicious, healthy and I plan on freezing it as suggested.

Andrea - 2014-07-27 21:05:23

These were delicious using bell peppers and poblanos. The recipe made 8 medium bell pepper halves and 2 whole stuffed poblanos. I followed the recipe closely but substituted fresh swiss chard from the garden for the spinach and fresh tomatoes for the canned. This made the filling a little watery so I cooked it a little longer. And I used some leftover spaghetti sauce in place of the tomato juice. Seems like a very forgiving recipe- maybe I could use up some zucchini next time. It was nice to have a way to use so much of our garden produce in one meal.

Jean Neely - 2014-07-25 17:42:55

I love this recipe! I don't use the spinach, and I use vegan cheese, but I do use frozen fire roasted corn, and I add black olives. I also top with some avocado before serving. Every time I make it, I have extra mixture, and not enough peppers, so I do peppers & a casserole as well :) oh, and I use ALL organic ingredients. Hubby and I LOVE recipe :)

Sarah Manasseri - 2014-07-14 23:46:34

Good

jon - 2014-07-03 00:52:35

Dinner tomorrow

Judy - 2014-07-01 01:06:22

Excellent flavor, even though I did not add carrots, and used cheddar cheese instead!!!

Anne-Marie - 2014-06-25 21:00:39