Try this Quinoa Stuffed Peppers recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400.
2. Cut bell peppers in half lengthwise, discard seeds and membranes, leaving the stems intact. Place on a foil lined jelly-roll pan, cut sides up.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan, saute 5 minutes or until onion is lightly browned. Add quinoa, and cook 2 minutes, stirring frequently. Add broth, bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool completely.
4. Combine quinoa mixture, 1 cup tomato sauce, 1/4 cut cheese, and remaining ingreedients in a large bowl, stirring until blended. Spoon 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese, bake 3 mins. or until cheese melts.
serve with cornbread and a package of parmesean noodles or scalloped potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (785g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 548 | ||
Calories from Fat: 211 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.4g | 31 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 102.9mg | 32 % | |
Sodium 1639.2mg | 57 % | |
Potassium 1804.5mg | 47 % | |
Total Carbohydrate 53.1g | 16 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 42.5g | ||
Protein 34.8g | 50 % | |
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: 548
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