Spinach Artichoke Quinoa Stuffed Bell Peppers

Name: Spinach Artichoke Quinoa Stuffed Bell Peppers
Prep time: 15 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: Ingredients 1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock — or sub w; 1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock — or sub water—slightly; 1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock — or sub water—slightly; 1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained; 1; cup; uncooked quinoa; &mdash or rice thoroughly rinsed and drained; 2 cups reduced sodium vegetable stock &mdash or sub water—slightly less flavorful; 2; cups; reduced sodium vegetable stock; &mdash or sub water—slightly less flavorful; 5 large red bell peppers &mdash (or yellow or orange), halved, seeds and membranes removed; 5; large red bell peppers; &mdash (or yellow or orange) halved, seeds and membranes removed; 2 teaspoons extra virgin olive oil; 2; teaspoons; extra virgin olive oil; 20 ounces spinach leaves &mdash fresh or frozen (if using frozen, thaw and thoroughly press dry); 20; ounces; spinach leaves; &mdash fresh or frozen (if using frozen thaw and thoroughly press dry); 3 cloves minced garlic; 3; cloves; minced garlic

Category: not set

Cuisine: not set

Ready in 1h

by wellplatedrecipes

Ingredients

Ingredients 1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock — or sub water—slightly less flavorful 5 large red bell peppers — (or yellow or orange), halved, seeds and membranes removed 2 teaspoons extra virgin olive oil 20 ounc

1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained 2 cups reduced sodium vegetable stock — or sub water—slightly less flavorful 5 large red bell peppers — (or yellow or orange), halved, seeds and membranes removed 2 teaspoons extra virgin olive oil 20 ounc

1 cup uncooked quinoa &mdash or rice, thoroughly rinsed and drained

cup

uncooked quinoa

&mdash or rice thoroughly rinsed and drained

2 cups reduced sodium vegetable stock &mdash or sub water—slightly less flavorful

cups

reduced sodium vegetable stock

&mdash or sub water—slightly less flavorful

5 large red bell peppers &mdash (or yellow or orange), halved, seeds and membranes removed

large red bell peppers

&mdash (or yellow or orange) halved, seeds and membranes removed

2 teaspoons extra virgin olive oil

teaspoons

extra virgin olive oil

20 ounces spinach leaves &mdash fresh or frozen (if using frozen, thaw and thoroughly press dry)

ounces

spinach leaves

&mdash fresh or frozen (if using frozen thaw and thoroughly press dry)

3 cloves minced garlic

cloves

minced garlic

1/2 teaspoon dried basil

1/2

teaspoon

dried basil

1/2 teaspoon kosher salt

1/2

teaspoon

kosher salt

1/4 teaspoon ground black pepper

1/4

teaspoon

ground black pepper

1 can artichoke hearts &mdash (14 ounces), drained and chopped

can

artichoke hearts

&mdash (14 ounces) drained and chopped

2 tablespoons finely chopped fresh parsley

tablespoons

finely chopped fresh parsley

1 cup freshly grated part skim Mozzarella &mdash provolone, or similar melty Italian cheese

cup

freshly grated part skim Mozzarella

&mdash provolone or similar melty Italian cheese

1/2 cup non-fat plain Greek yogurt

1/2

cup

non-fat plain Greek yogurt

Directions

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