Quinoa-Stuffed Peppers
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.
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.
Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish
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.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 340 | ||
Calories from Fat: 141 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 37.8mg | 12 % | |
Sodium 262.6mg | 9 % | |
Potassium 684.9mg | 18 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 24.9g | ||
Protein 18.1g | 26 % | |
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: 340
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