Try this Quinoa Stuffed Peppers recipe, or contribute your own.
Suggest a better descriptionRinse quinoa and add to water; bring to a boil. Reduce heat and simmer for 5 minutes. Set aside. Steam green peppers until soft but not limp; set aside. In large skillet, saute onion and mushrooms in butter. Add tomatoes, garlic cloves and salsa. Cook over medium heat for 10 minutes. Add sherry; simmer 10 more minutes. Fold in quinoa. Put peppers in baking dish; fill peppers with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle cheese over peppers. Bake at 325 F. for 30 to 35 minutes. Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505. Typed for you by Cathy Harned.
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Serving Size: 1 Serving (583g) | ||
Recipe Makes: 5 | ||
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Calories: 450 | ||
Calories from Fat: 153 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 48.5mg | 15 % | |
Sodium 813.4mg | 28 % | |
Potassium 1162.8mg | 31 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 42.9g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 450
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