nutritional information

Per Serving:

  • Calories: 264
  • Protein: 8 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 43 g
  • Sodium: 414 mg
  • Fiber: 5 g
Vegan

Quinoa Stuffed Peppers

4 Servings

Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add diced vegetables, garlic and herbs and cook, stirring often, until vegetables begin to soften, 3 to 5 minutes. Add quinoa and olives and cook, stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat. Partially cook peppers in a steamer 4 [...]
  • 1 Tbs. olive oil
  • ½ cup diced onion
  • ¼ cup diced celery
  • ¼ cup diced carrot
  • 1 clove garlic, minced
  • 1 tsp. oregano
  • 1 Tbs. minced fresh basil
  • 3 to 4 cups cooked quinoa
  • ½ cup chopped kalamata olives
  • ¼ tsp. salt
  • ⅛ tsp. cayenne pepper
  • 2 red bell peppers, halved and seeded
  • 2 green bell peppers, halved and seeded
  • 1 cup marinara or tomato sauce
  1. Preheat oven to 375°F. In large skillet, heat oil over medium heat. Add diced vegetables, garlic and herbs and cook, stirring often, until vegetables begin to soften, 3 to 5 minutes. Add quinoa and olives and cook, stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat.
  2. Partially cook peppers in a steamer 4 to 5 minutes. (Pepper halves can also be steamed in a microwave 2 to 3 minutes in a covered dish with 2 tablespoons water.)
  3. Fill pepper halves with quinoa mixture; place on a lightly greased baking dish. Top with marinara or tomato sauce. Add enough water to cover bottom of dish. Cover loosely with foil and bake until peppers are tender, 20 to 25 minutes .
December 1998

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